In a medium bowl, whisk together the dark soy sauce, regular soy sauce, brown sugar, corn starch, water, sesame oil, and white pepper until fully combined. Set the sauce aside.

Bring a pot of water to a rolling boil over high heat, and add the dry egg noodles. Cook for about 5 minutes or until al dente. Drain and rinse under cold water.

In a large pan or wok, heat a splash of oil over medium-high heat. Add the diced garlic, sliced carrots, and yellow onion, and sauté for about 2 minutes until they begin to soften. Next, incorporate the thinly sliced cabbage and cook for another 2 minutes.

Add the drained noodles to the pan and pour the prepared sauce over the top. Toss everything together gently, ensuring each noodle is well coated. Cook for an additional minute.

Remove from heat and garnish with chopped green onions. Serve immediately.