01 -
Slice the onion, carrots, cabbage, garlic, and green onion. Set aside, keeping green onion separate for finishing.
02 -
In a bowl, combine dark soy sauce, light soy sauce, brown sugar, corn starch, water, sesame oil, white pepper, and oyster sauce. Whisk until the sugar and corn starch are completely dissolved.
03 -
Bring a large pot of water to a boil. Add the dried egg noodles and cook for 5 minutes or until just tender. Rinse immediately under cold running water to halt cooking. Drain thoroughly.
04 -
Heat a wok or large frying pan over high heat. Add a small amount of oil. Stir-fry the garlic, carrots, and onion for 2 minutes until just softened.
05 -
Toss the shredded cabbage into the pan and stir-fry for an additional 2 minutes until beginning to wilt.
06 -
Add the cooked noodles, prepared sauce, and sliced green onion tops to the wok. Stir-fry for 1 minute, ensuring the noodles are evenly coated and heated through.
07 -
Transfer to serving plates. Enjoy immediately while hot.