Begin by slicing your yellow onion, carrots, and cabbage into thin strips, and dicing the garlic cloves. Place all the prepared vegetables in separate bowls to maintain organization.

In a medium bowl, whisk together the dark soy sauce, regular soy sauce, brown sugar, corn starch, water, oyster sauce, sesame oil, and white pepper until well combined.

Bring a large pot of salted water to a boil, then add the egg noodles. Cook according to package instructions, usually about 5 minutes, until they are tender but still firm to the bite. Drain and rinse under cold water.

Heat a wok over medium-high heat, adding a splash of oil. Stir-fry the diced garlic, sliced carrots, and onion for about 2 minutes. Add the cabbage, stir-frying for another 2 minutes.

Add the cooked noodles to the pan with the stir-fried vegetables, followed by the prepared sauce and chopped green onion. Toss everything for about a minute until well coated.