Start by bringing a large pot of water to a rolling boil. Add the chow mein noodles and blanch them for about 2-3 minutes, just until they're slightly soft and chewy, then drain and set aside.

In a large wok or a deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil shimmers, add sliced onions, celery, and chopped cabbage. Stir-fry these vegetables for about 2-3 minutes until they just begin to soften.

Next, add minced garlic to the pan, stirring for about 30 seconds until fragrant. Then, pour in the soy sauce, dark soy sauce, oyster sauce, sesame oil, chicken stock, and cornstarch. Stir well and cook for an additional 1-2 minutes.

Now toss in the prepped chow mein noodles, gently stir-frying for 2-3 minutes, ensuring that the noodles are evenly coated with the sauce.

Finally, remove the chow mein from heat and plate it while hot, garnishing as desired.