Begin by boiling a pot of salted water. Add your egg noodles and cook for 4-5 minutes until they are just tender but still firm to the bite. Drain the noodles and set them aside.

In a medium bowl, whisk together dark soy sauce, soy sauce, brown sugar, water, sesame oil, cornstarch, white pepper, and oyster sauce until well combined. Set it aside.

Heat a large skillet or wok over medium-high heat. Add vegetable oil, and toss in minced garlic. Sauté for about 30 seconds until fragrant.

Add sliced onion, julienned carrots, and shredded cabbage to the skillet. Stir-fry these vegetables for 3-4 minutes until they become tender yet retain a nice crunch.

Once the vegetables are cooked, add the drained egg noodles to the skillet. Pour the prepared sauce over the top, and toss everything together.

Remove the skillet from the heat and sprinkle chopped green onions on top. Serve immediately.