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Marinate the thinly sliced beef with Shaoxing wine, salt, and cornstarch for at least 15 minutes.
While the beef marinates, roughly chop the onion, finely mince the garlic, and cut the scallions into 1-inch pieces, separating the whites and greens.
Bring a pot of water to a boil and cook the fresh noodles until about 1 minute before al dente. Drain and set aside.
Heat a pan over medium-high heat with a bit of oil. Add the beef and cook until about 90% of the way done, then remove and set aside.
In the same pan, add the onions, garlic, and scallion whites and cook until slightly softened.
Add the cooked noodles and beef back to the pan. Season with dark soy sauce, light soy sauce, oyster sauce, and sugar, then toss until the sauce evenly coats the noodles.
Finish with the scallion greens and toss until just wilted.
Serve in a bowl and enjoy!