Bring a large pot of water to a boil and cook the noodles according to the package instructions until al dente. Drain, rinse briefly under cold water, and toss with a drop of oil to prevent sticking.

In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar until the sugar dissolves completely.

Heat one tablespoon of vegetable oil in a large wok or skillet over high heat. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.

Add the sliced mushrooms, shredded cabbage, carrots, and snap peas to the wok. Stir-fry vigorously for 2 to 3 minutes until the vegetables are tender-crisp.

Add the cooked noodles, prepared sauce mixture, and green onions to the wok. Toss everything continuously using tongs for 1 to 2 minutes until the noodles are evenly coated and heated through.