In a small jar or bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sesame oil, granulated sugar, and grated garlic (if using). Secure the lid and shake well until the sugar is dissolved and the sauce is smooth. Set aside for later use.

Bring a pot of water to a boil. Cook the dry ramen noodles according to the package directions until just tender. Drain the noodles thoroughly and set them aside until ready to use.

Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the chopped whites of the green onions and the assorted vegetables. Stir fry, tossing frequently, until the vegetables are fork-tender and slightly browned, about 5 minutes. Pour the mirin into the pan to deglaze and loosen any flavorful bits stuck to the bottom. I find that splashing in the mirin at this stage adds a touch of sweetness and depth to the dish.

Add the drained ramen noodles (from Step 2) to the wok with the sautéed vegetables (from Step 3). Pour in about half of the prepared sauce (from Step 1) and toss everything together in the hot pan until the noodles are evenly coated and heated through. Add more sauce as desired, gauging the amount by the color and taste—the noodles should be a medium brown, not too light or dark.

Transfer the stir-fried noodles and vegetables to serving plates. Top each serving with the reserved green onion greens for a fresh, crisp finish. To bring out an extra pop of flavor and a touch of color, I like to add a sprinkle of sesame seeds or a drizzle of chili oil on top if you have it on hand.