Bring a large pot of salted water to a boil, add egg noodles, and cook according to package instructions for 4-5 minutes until al dente. Drain and set aside.

In a mixing bowl, whisk together dark soy sauce, soy sauce, brown sugar, water, sesame oil, cornstarch, white pepper, and oyster sauce until smooth. Set aside.

Heat a tablespoon of oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add sliced onions, carrots, and cabbage, stir-frying for 3-4 minutes until tender.

Add the drained egg noodles to the skillet. Pour the sauce over and toss everything together using tongs or a spatula. Cook for 2-3 more minutes until heated through and sauce thickens slightly.

Turn off heat and sprinkle with chopped green onions. Optionally, add sesame seeds or chili oil before serving. Enjoy your homemade lo mein!