In a bowl, combine regular soy sauce, dark soy sauce, oyster sauce, sesame oil, chicken stock, and cornstarch. Stir until the cornstarch is fully dissolved and set aside.

Bring a large pot of water to a rolling boil. Add the chow mein noodles and blanch for 20-30 seconds. Drain and do not rinse.

In the same large pan, heat 2 tablespoons of vegetable oil until shimmering. Add sliced onions, cabbage, and celery, cooking for about 1 minute until the vegetables begin to soften.

Push the sautéed vegetables to one side and add an additional tablespoon of vegetable oil. Add the noodles and prepared sauce, tossing together for 2-3 minutes.

Once well-mixed and heated, take the pan off the heat and garnish with additional sesame oil if desired. Serve immediately.