Cook your chow mein noodles according to the package directions, then drain and set them aside. If you're using fresh noodles, they'll only need about 2 minutes — dried noodles typically take around 5 to 7 minutes.

While the noodles are cooking, whisk together the soy sauce, oyster sauce, sesame oil, sugar, ground ginger, garlic powder, black pepper, cornstarch, and water in a small bowl. Set that sauce aside for later.

Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the ground beef and cook, breaking it apart as you go, until it's nicely browned all the way through — about 6 to 8 minutes. Drain any excess fat, then transfer the beef to a plate.

In the same pan, heat the remaining tablespoon of oil over medium-high heat. Add the sliced onion and carrots, cooking for about 3 minutes until they start to soften. Toss in the minced garlic and fresh ginger and stir everything together for another 30 seconds until fragrant.

Add the shredded cabbage to the pan and cook for 2 more minutes, stirring frequently. You want the cabbage to wilt down slightly but still have a little crunch to it.

Return the cooked ground beef to the pan, then add the drained noodles and bean sprouts. Pour the sauce over everything and toss well to coat every last noodle and piece of beef. Cook for another 1 to 2 minutes, stirring constantly, until the sauce has thickened and everything is heated through.

Remove from the heat and top with the sliced green onions. Serve immediately and enjoy!