Begin by preparing your fresh ingredients for the lo mein. Slice the yellow onion, carrots, and cabbage into thin strips, and mince the garlic. Chop the green onion, reserving the green tops for garnish. Set all vegetables aside in separate bowls.

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 smooth. Set this sauce mixture aside.

Bring a large pot of water to a boil. Add 8 oz. of egg noodles and cook for about 5 minutes, or until al dente. Drain the noodles and rinse briefly under cold water.

Heat a large pan over medium-high heat. Drizzle in a teaspoon of sesame oil. Add garlic, sliced carrots, and onions, sautéing for about 2 minutes until the onion is translucent. Then, add the cabbage and stir-fry for another 2 minutes.

Once the vegetables are cooked, add the drained egg noodles and the prepared sauce. Stir everything gently for about 1 minute until evenly coated and heated through.

Remove the pan from heat and sprinkle the chopped green onion tops over the lo mein. Serve hot.