Boil water and add a drizzle of oil. Toss in fresh egg noodles and let them cook for 20 seconds.
Transfer the noodles to a large plate or tray. Drizzle some oil and separate the cooled noodles.
In a sauce bowl, mix sugar, light soy sauce, dark soy sauce, and oyster sauce. Set aside until ready to stir-fry.
Heat oil in a wok on high heat. Add the noodles and use chopsticks to fluff them for a couple of minutes. Stir-fry until the noodles turn deep brown. Transfer to a plate.
In the same wok, add oil and garlic cloves. Cook for 15 seconds. Add onion and cook for another 15 seconds. Then add julienned carrots and bean sprouts, sauté for 30 seconds.
Add the stir-fried noodles. Stir-fry with tongs and chopsticks until combined. Add the sauce. Stir-fry the noodles with tongs. Add the green part of the spring onion. Combine everything and drizzle sesame oil. Mix well.
Serve the noodles on a plate.
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