Bring a pot of water to a boil. Immerse the chow mein egg noodles and let them soak for about 30 seconds to 1 minute until softened. Drain and set aside.

In a medium bowl, mix together the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water until the sugar dissolves. Set aside.

Heat a tablespoon of corn oil in a wok. Sauté chopped yellow onion and the white parts of the green onions for about 1 minute until translucent and fragrant. Remove from wok and set aside.

Add another tablespoon of corn oil to the wok. Lay the softened noodles in a thin layer and pan-fry for about 2 minutes on each side until golden brown and crispy.

Return the sautéed onions to the wok, add crisp bean sprouts and the stir-fry sauce. Stir for 1-2 minutes until the noodles absorb the flavors.

Remove from heat, drizzle sesame oil over the chow mein, stir in, and garnish with the green parts of the onions. Serve immediately.