Bring a large pot of salted water to a rolling boil. Add fresh lo mein noodles and cook for 2-3 minutes, or until tender but still al dente. Drain and toss with vegetable oil.

In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, granulated sugar, white pepper, and cornstarch mixed with a splash of water. Set aside.

Heat a wok or large skillet over medium-high heat, add vegetable oil, and stir-fry minced garlic, grated ginger, and white parts of green onions for about 30 seconds.

Add the prepared noodles followed by the sauce mixture. Toss together for 2-3 minutes until well-coated and glossy.

Stir in the green parts of the green onions and toss for another minute.

Transfer to plates and serve immediately, optionally garnishing with sesame seeds or steamed veggies.