Start by cooking the noodles. Pour boiling water over the chow mein egg noodles and let them soak for 30 seconds to 1 minute until they become softened.

Drain the noodles well and set aside to prevent sticking.

In a small mixing bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir until the sugar is fully dissolved.

Heat one tablespoon of corn oil in your wok over medium-high heat until hot. Add the thinly sliced yellow onion and the white parts of the green onions. Sauté for about one minute until they start to soften and become fragrant, then remove from the pan and set aside.

In the same wok, add another tablespoon of corn oil and heat until hot, which should take about 2 minutes. Add the softened noodles, spreading them into a thin layer in the pan.

Allow the noodles to crisp up for approximately 2 minutes before flipping them over. Pour in one tablespoon of oil around the perimeter of the pan and cook for an additional 2 minutes until they are nicely crispy.

Add the previously sautéed onion, both parts of the green onion, and bean sprouts to the crispy noodles. Pour the prepared sauce over the mixture and gently toss everything together.

Cook for about 1–2 minutes until the vegetables are just starting to soften and ensure everything is well combined.

Once mixed, take the wok off the heat. Drizzle in sesame oil and toss everything until it’s well combined. Serve immediately while hot.