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Cook the noodles. Pour boiling water over your noodles and soak for 30 seconds to 1 minute until softened. Drain and set aside.
Make the sauce. In a small mixing bowl, add the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Mix until the sugar has dissolved.
Saute aromatics. Heat one tablespoon of corn oil in a wok over medium-high heat until hot. Then, add the onions and the white parts of the green onions, and sauté for 1 minute. Remove and set aside.
Pan-fry the noodles. Heat one tablespoon of corn oil in a wok over medium-high heat until hot, about 2 minutes. Then add the noodles and spread them into a thin layer to crisp up, about 2 minutes. Flip the noodles, add one tablespoon of oil around the perimeter of the pan, and cook for an additional 2 minutes until crispy.
Add the vegetables and sauce. Add the onion, both green and white parts of the green onion, bean sprouts, and sauce. Gently mix until combined, about 1-2 minutes. Taste and adjust seasoning as needed.
Serve. Once combined, remove from heat, add sesame oil, and toss to combine. Serve immediately and enjoy.