Bring a large pot of salted water to a boil over high heat. Add linguine noodles and cook according to package instructions until al dente, about 7-10 minutes. Once done, drain the noodles in a colander but reserve a cup of the pasta water. Set the noodles aside while you prepare the vegetables and sauce.

While the noodles are cooking, wash and chop the bok choy, slice the red onion, and mince the garlic and ginger. In a medium bowl, mix together the Shaoxing wine, oyster sauce, light soy sauce, white sugar, and dark soy sauce.

Heat a tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chopped red onion and stir-fry for about 2-3 minutes until it turns translucent. Then, toss in the minced garlic and ginger, and continue to stir for another minute.

Increase the heat to high and add the chopped bok choy stems. Stir-fry for about 3 minutes until they begin to soften but still retain their crispness.

Now, add the reserved cooked noodles to the skillet along with the prepared sauce. Toss everything together for about 2-3 minutes, ensuring all noodle strands are thoroughly coated and heated through.

Lastly, stir in the bok choy leaves and cook for an additional 1-2 minutes until they are just wilted. Serve your 15 Min Chow Mein hot.