Begin by bringing a pot of water to a boil and cooking the fresh chow mein noodles according to the package directions, usually about 3-5 minutes. Once they're just tender, drain and rinse them under cold water to stop the cooking process.

In a small bowl, whisk together ¼ cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, and a pinch of black pepper until smooth.

Heat 2 tablespoons of oil in a wok or a large skillet over high heat until shimmering. Add sliced onions and julienned carrots, stir-frying for about 2 minutes until they begin to soften.

Toss in the chopped cabbage, fresh bean sprouts, and minced garlic. Continue stir-frying for another 2-3 minutes until the cabbage is slightly wilted.

Add the cooked chow mein noodles to the wok with the vegetables. Pour in the prepared sauce and toss everything together for 2-3 minutes.

Remove from heat, transfer to serving plates and garnish with scallions or sesame seeds if desired.