1. Marinate the beef by mixing soy sauce, Chinese Shaoxing wine, baking soda, and cornstarch in a bowl. Add thinly sliced beef and let it marinate for at least 5 minutes, or up to an hour for deeper flavor.

2. Prepare the stir-fry sauce by combining soy sauce, chicken stock (or beef broth), oyster sauce, brown sugar, and Chinese Shaoxing wine in a separate bowl. Adjust flavors with red pepper flakes, ginger, and garlic as desired.

3. Heat vegetable oil in a large pan or wok over medium-high heat. Add sliced onions, followed by ginger and garlic, and sauté until fragrant. Add the marinated beef and stir-fry until browned and cooked through.

4. Cook your preferred noodles, such as ramen, hokkien, or udon, according to the package instructions until they are al dente. Drain and set aside.

5. Lower the heat to medium and pour the prepared sauce over the cooked beef. Simmer while stirring occasionally, allowing the sauce to thicken to your desired consistency.

6. Toss the cooked noodles into the pan with the beef and sauce, mixing thoroughly until the noodles are evenly coated.

7. Transfer the Mongolian Beef Noodles to serving dishes. Garnish with chopped green onions and sesame seeds, adding optional vegetables like carrots and snow peas for extra crunch and color.

8. Serve immediately and enjoy! Adjust seasonings to taste or customize with your favorite ingredients.