Prepare the egg noodles according to the package instructions. Once cooked, drain them well and set aside.

In a large pan over medium heat, add the sliced carrots, yellow onion, and cabbage. Cook for 3-5 minutes until they become tender, stirring occasionally.

Add the diced garlic and green onion to the pan. Cook for an additional minute, allowing their flavors to develop.

In a small bowl, combine the dark soy sauce, soy sauce, brown sugar, water, sesame oil, corn starch, and white pepper. Stir until smooth.

Pour the sauce over the cooked vegetables. Let it simmer for 1-2 minutes, ensuring it thickens slightly.

Add the cooked noodles to the pan, tossing them to combine with the sauce. Allow the noodles to soak up the flavors for 2-3 minutes.

Remove from heat and stir in the oyster sauce for a rich finish. Serve hot and enjoy!