Step 1: Prepare Vegetables and Sauce

Slice the carrots, yellow onion, and cabbage thinly.

Dice the garlic cloves and finely slice the green onion tops.

In a small bowl, whisk together the sauce ingredients:

2 tbsp dark soy sauce, 2 tbsp regular soy sauce,

2 tbsp brown sugar, 1 tbsp water,

1 tbsp oyster sauce, 1 tsp sesame oil,

1 tbsp corn starch, and ¼ tsp white pepper.

Stir until sugar and cornstarch are fully dissolved. Set aside.

Cook the Noodles

In a large pot, bring water to a boil.

Add 8 oz of dry egg noodles and cook according to package directions (usually 4–5 minutes).

Drain and rinse the noodles under cold water to stop the cooking process.

Set aside.

Stir-Fry the Vegetables

Heat a large wok or skillet over medium-high heat.

Add a small splash of oil.

Stir-fry the diced garlic, carrots, and onion for about 2 minutes, until slightly softened.

Add the cabbage and cook for another 2 minutes, stirring constantly, until it wilts slightly but still retains crunch.

Combine Everything

Add the cooked noodles to the pan with the veggies.

Pour in the prepared lo mein sauce.

Toss thoroughly using tongs or chopsticks to coat all ingredients evenly.

Add in the green onion tops and stir-fry for 1 additional minute until heated through and glossy.

Serve

Remove from heat.

Plate the lo mein immediately and serve hot, garnished with additional green onions or sesame seeds if desired.