In a bowl, combine beef slices with soy sauce, oyster sauce, shaoxing wine, vegetable oil, corn starch, and baking soda. Let marinate for 15-20 minutes.

For the sauce, mix soy sauce, dark soy sauce, oyster sauce, sugar, corn starch, white pepper, and water in a small bowl. Set aside.

For the fresh rice noodles, peel apart the noodles and separate gently. If stiff, microwave for 20-30 seconds to loosen.

Heat 1 tablespoon oil in a wok or pan over high heat. Add the beef and stir-fry for 45 seconds to 1 min until just browned. Remove and set aside.

Add another 1 tablespoon oil. Stir-fry garlic and onion for 20 seconds until fragrant. Add noodles, then pour the sauce over. Toss gently to coat until noodles completely.

Return the beef to the wok. Add scallions, bean sprouts, and a pinch of salt. Stir-fry for another 30 seconds until everything is well mixed and noodles have softened. Avoid over-stirring to prevent breaking the noodles. Transfer to a plate and serve hot!