Slice the carrots, yellow onion, and cabbage into thin strips and mince the garlic. Chop the green onions, separating the green tops from the white bottoms. Set aside.

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

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

Heat a wok or large skillet over medium-high heat and add oil. Add minced garlic, sliced carrots, and yellow onion. Sauté for about 2 minutes. Then add cabbage and stir-fry for an additional 2 minutes.

Add the drained noodles and prepared sauce to the wok, along with the green onion tops. Stir for about 1 minute until well-coated and heated through.