Peel and mince the garlic cloves.

Bring a large pot of water to a boil. Add the fresh wheat noodles and cook according to the package instructions until al dente. Once cooked, drain the noodles and set aside.

In a small bowl, mix together the dark soy sauce, light soy sauce, brown sugar, oyster sauce, and Shaoxing wine. Stir until the sugar is dissolved and everything is well combined. Set aside.

Heat a large skillet or wok over medium-high heat with some vegetable oil. Add the garlic and the white parts of the green onion. Cook for about 1 minute until fragrant.

Add the ground beef to the skillet and cook, breaking it apart with a spoon, until it's browned and cooked through, about 5 minutes.

Add the cooked wheat noodles to the skillet. Pour the prepared sauce over the beef and noodles in the skillet. Toss everything together until the noodles are well coated with the sauce and heated through.

Drizzle the chili garlic oil over the beef and noodle mixture. Stir well to incorporate the oil into the dish.

Once the noodles are ready, transfer them to serving plates or bowls. Garnish with the sliced green parts of the scallions and sesame seeds. Enjoy!