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Place the thinly sliced chicken breast in a bowl and marinate with Shaoxing wine, salt, and cornstarch for 15 minutes.
While the chicken marinates, finely mince the garlic and cut the scallions into ½-inch pieces, separating the whites and greens.
In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sesame oil, and sugar. Mix thoroughly and set aside.
Bring a pot of water to a boil and cook the udon noodles until about 1 minute before al dente. Drain and rinse, then set aside.
Heat a pan over medium-high heat with a bit of oil. Add the chicken and sear until mostly browned, then remove and set aside.
In the same pan, add the garlic and scallion whites and cook until fragrant.
Add the noodles, chicken, and sauce back into the pan. Toss everything together until the sauce thickens and coats the noodles evenly.
Finish with the scallion greens and cook just until wilted, then remove from the heat.