Bring a large pot of water to a boil and prepare the noodles according to the package directions, then drain and set them aside.

In a small bowl, whisk together the chicken stock, regular soy sauce, dark soy sauce, oyster sauce, and cornstarch until the starch is fully dissolved.

Heat the vegetable oil in a heavy skillet or wok over high heat until it just starts to shimmer.

Add the minced garlic, sliced onions, and celery to the pan and stir-fry for about 2 minutes until the vegetables begin to soften but still have a crunch.

Toss in the sliced cabbage and continue to cook for another 1-2 minutes until the cabbage is slightly wilted.

Add the cooked noodles to the skillet or wok and pour the sauce mixture over the top, tossing everything constantly with tongs or a spatula.

Cook for another 2-3 minutes over high heat to allow the noodles to sear slightly and the sauce to thicken and coat everything evenly.

Turn off the heat, drizzle the sesame oil over the noodles, give it one final toss, and serve immediately. Enjoy!