Slice steak into thin slices, no more than 1/8 inch thick. Add to bowl with baking soda, corn starch, 2 teaspoons light soy sauce and neutral oil. Marinate for 30 minutes, or up to an hour.
Add noodles to large bowl and cover completely with warm tap water. If using The Mala Market's Guangdong wide rice noodles, 3 bundles is roughly 8 ounces. Soak noodles for about 30 minutes.
Bring a pot of water to a boil and add the noodles. Cook for only about 30 seconds, or until the noodles turn opaque. Drain and rinse under cold running water until they cool down, running your fingers through the noodles to make sure they don't stick together. At this point they should be fully hydrated but still al dente. They will finish cooking during the quick stir-fry.
Mix sauce ingredients: 4 tablespoons light soy sauce (or oyster sauce if you are subbing), dark soy sauce, fermented soybeans, sesame oil and sugar.
Heat wok over a high flame until smoking hot. Add 2 tablespoons oil (roasted rapeseed oil if you have it), swirl around wok, then add beef slices. Sear briefly, then stir-fry quickly until steak is lightly browned and just barely pink in spots. Remove to a plate.
If your beef stuck (which it shouldn't have if your wok was hot enough before adding it), wash wok and return to heat. When hot, add 3 tablespoons more oil and the ginger. Cook briefly. If the noodles have dried, run them under water briefly to add a little moisture and separate them with your hands. Then add the drained noodles to the wok. Sear them a few seconds.
Add scallions to the wok and continue gently flipping and mixing noodles. Add Shaoxing wine in around the perimeter of the wok. Add back beef, then mix in the sauce. If the wok is too dry and noodles are starting to stick, add water a couple tablespoons at a time. Add bean sprouts and white pepper, mix briefly, then remove and serve piping hot.