Bring a large pot of water to a rolling boil. Add salt and 1 tbsp vegetable oil. Add the lo mein noodles and cook according to package directions until al dente (usually 2-4 minutes for fresh noodles, 6-8 minutes for dried egg noodles). Drain well and rinse briefly with cold water to prevent sticking, then toss with 1 teaspoon of oil if desired. Set aside.

In a small mixing bowl, whisk together the soy sauce, dark soy sauce (if using), oyster sauce (if using), rice vinegar, granulated sugar, and white pepper. In a separate tiny bowl, combine cornstarch and 2 tbsp water or chicken broth to create a slurry. Add the cornstarch slurry to the sauce mixture and whisk until well combined.

Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Add the cooked and drained noodles to the skillet/wok with the aromatics. Pour the prepared lo mein sauce over the noodles.

Using tongs, toss the noodles continuously for 1-2 minutes, ensuring they are thoroughly coated with the sauce and heated through. The sauce will thicken slightly as it coats the noodles.

Remove from heat. Drizzle with 1 tsp sesame oil and toss one last time. Garnish with sliced green onions, if desired, and serve immediately.