Start by washing and slicing the yellow onion, carrots, and cabbage into thin strips to ensure quick cooking. Dice the garlic finely.

In a medium bowl, combine the dark soy sauce, regular soy sauce, brown sugar, corn starch, water, oyster sauce, sesame oil, and white pepper. Whisk these ingredients together until smooth.

Bring a pot of water to a rolling boil and add the egg noodles. Cook for about 5 minutes until tender but still firm. Drain and rinse under cold water.

Heat a wok over high heat and add oil. Toss in garlic, sliced carrots, and onions. Stir-fry for about 2 minutes until fragrant and beginning to soften.

Add sliced cabbage and continue to cook for another 2 minutes, stirring frequently.

Add the prepared noodles to the pan along with the whisked sauce. Stir vigorously for about 1 minute until the sauce thickens and coats the noodles evenly.

Remove from heat and transfer to serving bowls. Garnish with chopped green onions or toasted sesame seeds. Enjoy!