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Slice your chicken thighs into thin strips and marinate with shaoxing wine, cornstarch, and salt for 15 minutes.
While the chicken marinates, slice the onions, mince the garlic, and cut the scallions into 1-inch pieces, keeping the whites and greens separate. Prepare the shredded cabbage and carrots.
In a small bowl, combine dark soy sauce, light soy sauce, sugar, sesame oil, shaoxing wine, water, and white pepper. Mix thoroughly to make the sauce.
Boil the noodles one minute before al dente, then rinse and drain.
Heat oil in a pan and brown the chicken for about 5 minutes, then remove and set aside.
In the same pan, add garlic, onions, and scallion whites. Cook for about 2 minutes until fragrant, then add cabbage and carrots, cooking until wilted.
Add the noodles, chicken, and sauce. Toss everything together and cook until the sauce thickens slightly. Add the scallion greens and stir until just wilted.
Serve the noodles in a bowl.