Slice flank steak across the grain into thin strips. Rinse under cold running water for 1 minute, massaging the entire time. Drain well.

Add baking soda to the beef and massage into the meat for 1 minute.

Mix in the remaining marinade ingredients (cornstarch, sugar, salt, light soy sauce, Shaoxing wine, neutral oil). Marinate for at least 15 minutes or up to overnight.

Mix all dry sauce ingredients (cornstarch, sugar, white pepper, salt) in a small bowl.

Stir in chicken stock and whisk until dry ingredients are fully dissolved.

Add light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well. Set aside. Stir again before using.

Cook noodles according to package instructions. Drain well.

Dry the noodles thoroughly using a salad spinner or by spreading on a baking sheet.

Toss cooked noodles with a small amount of oil to prevent clumping.

Heat wok over medium-high heat until lightly smoking. Add 1 tbsp oil.

Add cabbage, onion, and carrot. Saute for 1 minute until crisp-tender. Set aside.

Return wok to medium-high heat. Add 2 tbsp oil. Add marinated beef and press into a single layer. Cook until nicely browned on the first side. Set aside.

Return wok to medium-high heat. Add 1 tbsp oil, then ginger and garlic. Saute 10-15 seconds until aromatic.

Add noodles and toss with ginger and garlic until pliable.

Add vegetables and beef back in. Toss until well combined.

Push noodles to one side. Add 1 tbsp Shaoxing wine directly to the wok surface. Toss with noodles.

Push noodles to one side. Stir the sauce to redistribute cornstarch. Pour sauce directly onto the wok surface (not on the noodles). Let it bubble for 15-20 seconds to thicken.

Turn off heat. Gently toss noodles into the thickened sauce until fully coated.

Add scallions and bean sprouts. Mix thoroughly and serve immediately.