Begin by bringing a large pot of salted water to a boil over high heat. Add the fresh lo mein noodles and cook for 2-3 minutes until they are al dente, stirring gently to prevent sticking. Once cooked, drain the noodles in a colander and toss them with 1 tablespoon of vegetable oil to keep them from clumping together.

In a small bowl, mix together the light soy sauce, optional dark soy sauce, and oyster sauce. Add the granulated sugar and white pepper, stirring until well combined. In a separate small bowl, dissolve the cornstarch in a little water to form a slurry. Combine the slurry with the sauce, ensuring everything is smoothly blended for your Plain Lo Mein Noodles.

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the minced garlic, grated ginger, and the white parts of the sliced green onions. Stir-fry for about 30 seconds, or until the aromatics are fragrant and slightly golden.

Add the cooked lo mein noodles to the wok, tossing them gently to incorporate with the sautéed aromatics. Pour the prepared sauce over the noodles and continuously toss everything together for 2-3 minutes until the sauce thickens and coats each strand.

Once the noodles are heated through and well-coated, add the remaining green parts of the sliced green onions. Toss everything together for another 30 seconds.

Remove the wok from the heat and serve hot.