Boil a large pot of salted water over high heat. Once boiling, add the fresh lo mein noodles and cook for 4-6 minutes until al dente. Drain and toss with 1 tbsp vegetable oil.

In a mixing bowl, whisk together 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tsp sugar, and a pinch of white pepper. Mix in 1 tsp cornstarch dissolved in 1 tbsp water for thickness.

Heat a wok over medium-high heat and add 2 tbsp vegetable oil. Add minced garlic, grated ginger, and white parts of the green onions, stir-frying for about 30 seconds until fragrant.

Add cooked noodles to the wok, pour the sauce over, and toss together with tongs or a spatula for 2-3 minutes until heated through and slightly thickened.

Sprinkle green parts of green onions on top, toss gently, and serve immediately while hot.