In a small bowl combine light soy, thick soy, oyster sauce, shaoxing wine, sugar, and crushed red pepper flakes. Set aside.
Prepare noodles according to package directions and drain thoroughly. Add 1/2-teaspoon sesame oil and 1 teaspoon light soy sauce to the noodles, toss, and set aside.
Heat a wok over medium-high. Add 2 Tablespoon peanut oil. Once glistening, add garlic and fresh ginger (if using). Stir-fry for 30 seconds. Add broccoli, carrots, bell pepper, bamboo shoots, and shallots. Stir-fry until 3 minutes before desired vegetable tenderness. Add mung bean sprouts, green onions, white pepper and (if using powder ginger). Stir-fry for another minute. Add sauce and coat vegetables. Slowly add drained noodles; use tongs to coat and combine with vegetables. Drizzle with sesame oil, then season to taste. Garnish with sesame seeds.
Enjoy, then really enjoy the leftovers!
Notes
Thick soy can be found in Asian Markets and I promise, it's so worth the effort and drive! P.S. the low Amazon linked reviews are for leaking and cracked jars only.
Noodles can be made ahead of time and put in the refrigerator for up to two days. If you're going to store them, I recommend adding 1/4 teaspoon oil to the boiling water when initially cooking.
My mom portions noodles into freezer bags and defrosts the amount needed on the counter in no time flat.
Want to make chow mein ahead—prep vegetables and sauce in advance.