Boil lo mein noodles in a pot of lightly salted water for 3-5 minutes until al dente. Drain and rinse under cool water to stop cooking. Set aside.

While noodles are boiling, whisk together light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, granulated sugar, toasted sesame oil, and ground white pepper in a bowl. Set aside.

Cut the scallions in half lengthwise to separate the white/light green parts from the dark green parts. Thinly slice the white and light green parts. Cut the dark green parts into 1-2 segments about 2 inches long. Set aside.

Heat a wok or large 12-inch skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and sauté shredded carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes, until crisp-tender. Remove from pan and set aside.

Heat another tablespoon of oil in the wok or skillet and sauté shrimp until pink, translucent, and lightly browned on the edges, about 2-3 minutes. Remove from pan and set aside.

Heat the remaining 1 tablespoon of oil in the wok or skillet. Add minced garlic, grated ginger, and sliced white and light green scallions. Sauté for 1 minute until fragrant.

Add the sautéed vegetables, cooked shrimp, drained noodles, and mung bean sprouts to the pan. Toss everything together to combine evenly.

Pour the prepared sauce around the sides of the pan. Add the dark green scallion segments. Cook, tossing continuously, for 1-2 minutes to heat through and allow flavors to meld.

Taste the lo mein and adjust seasoning with additional soy sauce and ground white pepper if desired. Serve hot or warm with optional extra soy sauce, chili oil for spice, or a few drops of rice vinegar for tanginess passed at the table.