Bring a large pot of lightly salted water to a boil. Add the lo mein noodles and cook for 3-5 minutes until al dente. Drain and rinse under cold water.

In a medium bowl, combine the light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, granulated sugar, sesame oil, and ground white pepper. Whisk until sugar dissolves.

Prep vegetables; slice scallions thinly. Chop dark green tops for garnish.

Heat 1 tablespoon of vegetable oil in a wok or skillet. Sauté carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes.

In the same pan, add another tablespoon of oil and raw shrimp. Cook for 2-3 minutes until pink and opaque.

Lower heat and add the remaining tablespoon of oil with minced garlic and grated ginger. Sauté until fragrant.

Return cooked vegetables, shrimp, lo mein noodles, and mung bean sprouts to the pan, tossing until well mixed and heated through.

Pour the sauce around the edges of the pan, mixing everything together and cook until hot, about 1-2 minutes.

Serve hot, garnished with remaining green scallion tops and optional condiments.