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Mix the sauce by combining the dark soy sauce, oyster sauce, hoisin sauce, and mirin in a bowl.
Heat the oil in a large skillet over high heat.
Add the onion and garlic, cooking for about 1 ½ minutes until they start to turn golden.
Add the chicken and cook just until the outside changes from pink to white.
Pour in the sauce and cook for 1 minute until the chicken is nicely caramelized.
Add the carrot and capsicum, cooking for another minute while the chicken continues to caramelize.
Push the chicken and vegetables to the side to make space for the noodles.
Add the water and place the noodles in it.
When the water starts to simmer, let the noodles sit for 45 seconds, then turn them.
Leave for another 30 seconds, then untangle the noodles and toss them with the chicken and vegetables.
Add the cabbage and toss for 1 minute until the sauce coats the noodles and they are fully cooked.
Serve immediately, garnished with green onions.