Begin by washing and preparing all your vegetables for the lo mein recipe. Slice the carrots, yellow onion, and green onions, and shred the cabbage. Mince the garlic cloves for a burst of flavor. Keep each ingredient separate on a cutting board or plate, ensuring that you're ready to add them quickly to the pan.

In a medium bowl, whisk together the dark soy sauce, soy sauce, brown sugar, corn starch, water, oyster sauce, sesame oil, and white pepper. Stir until the mixture is smooth and well combined, setting aside the sauce for later.

Bring a large pot of water to a boil over high heat. Add the dry egg noodles and cook for about 5 minutes until they are al dente. Drain the noodles promptly and rinse them under cold water to stop the cooking process.

Heat a tablespoon of oil in a large pan or wok over medium-high heat. Once the pan is hot, add the minced garlic, sliced carrots, and onion, sautéing for about 2 minutes until fragrant and the vegetables begin to soften. Add shredded cabbage and continue stir-frying for another 2 minutes until it wilts and brightens in color.

Add the cooked noodles and pour the prepared sauce into the pan with the stir-fried vegetables. Toss everything together using a spatula, ensuring all ingredients are well-coated and heated through. Stir-fry for about 1 minute until the noodles are hot and glossy.

Serve your vibrant lo mein immediately in bowls, garnished with the fresh green onions on top.