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Cut your onions into thin slices and chop your scallions into 1-inch pieces, keeping the whites and greens separate. Prepare your shredded cabbage and carrots.
For the sauce, combine dark soy sauce, light soy sauce, sugar, sesame oil, shaoxing wine, and white pepper. Mix thoroughly.
Boil your chow mein noodles one minute before al dente, then drain and rinse under cold water.
Lube up your pan and toss in your onions and scallion whites. Cook until they begin to soften.
Add in your cabbage and carrots and continue stirring until all the vegetables are wilted.
Add your noodles, sauce, and scallion greens. Toss everything together until the sauce thickens slightly and the greens have wilted.
Serve your chow mein in a bowl.