Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, cornstarch, soy sauce, and oil. Marinate for 30 minutes.

Prepare the lo mein sauce by combining the light soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper in a small bowl.

Rinse cooked lo mein noodles under hot water or cook uncooked noodles according to package instructions until al dente. Set aside and prepare the garlic and vegetables.

Heat the wok over high heat until smoking. Add 1 tablespoon of vegetable oil and then add the beef in a single layer. Sear for 30 seconds per side, then remove from the wok.

Add another tablespoon of oil, garlic, carrots, peppers, and mushrooms to the wok. Stir-fry for 30 seconds.

Add bamboo shoots and the white parts of the scallions. Stir-fry for 20 seconds, then add napa cabbage and stir-fry for another 30 seconds.

Add the prepared noodles, making sure they are warm and not stuck together. If needed, rinse in hot water.

Add Shaoxing wine around the perimeter of the wok and toss everything together. Stir-fry until noodles are warmed up, about 30 seconds to 1 minute.

Add the pre-mixed sauce and stir-fry to evenly distribute, scraping the bottom of the wok to prevent sticking.

Finally, add snow peas, mung bean sprouts, and the beef with any collected juices. Stir-fry until heated through and well mixed.

Toss in the green parts of scallions and adjust seasoning to taste. Serve with chili oil or hot sauce on the side.