Cook the Noodles. Bring a large pot of water to a boil. Add dried sweet potato noodles and cook for 7 minutes, stirring occasionally. Drain and toss with dark soy sauce, sesame oil, and a splash of water.

Blanch the Bean Sprouts. In the same boiling water, add bean sprouts for 1 minute. Drain and set aside.

Prepare the Egg Mixture. In a bowl, whisk together eggs, Shaoxing wine, and salt.

Scramble the Eggs. Heat a wok, add half the oil, and scramble the egg mixture for 2 minutes. Remove and set aside.

Sauté the Vegetables. Add the remaining oil to the wok, then stir in minced ginger and julienned carrots. Sauté for 1 minute, then add garlic and blanched bean sprouts. Stir-fry for 30 seconds.

Add the Sauces. Pour in oyster sauce, light soy sauce, sugar, black vinegar, and pepper. Stir-fry for 1 minute.

Combine the Ingredients. Add cooked noodles, scrambled eggs, and garlic chives to the wok and toss for 2 minutes. Add water if too dry.

Final Seasoning and Serve. Taste and adjust salt. Stir-fry until garlic chives are wilted and everything is heated through, about 1 more minute. Serve hot.