Start by preparing your vegetables for the Easy 15-Minute Lo Mein. Slice the carrots, yellow onion, and cabbage, and finely dice the garlic. Make sure to also chop the green onion, separating the green parts for garnish.

In a medium bowl, whisk together the dark soy sauce, regular soy sauce, brown sugar, corn starch, water, oyster sauce, sesame oil, and white pepper. Mix until the ingredients are well combined.

Bring a large pot of water to a rolling boil. Add the dry egg noodles and cook for about 5 minutes until they are just tender but still firm to the bite. Once cooked, drain the noodles and rinse them under cold water.

In a large wok or skillet, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the minced garlic, sliced carrots, and onion. Sauté for about 2 minutes.

Add the sliced cabbage and continue to cook for another 2 minutes until slightly wilted but still vibrant.

Add the drained egg noodles to the pan along with the prepared sauce and the green parts of the onion. Toss everything together and stir-fry for an additional minute.