In a large pot, boil water for the lo mein noodles. Skip this step with lo mein egg noodles, as they do not require pre-cooking. Cook the noodles until al dente, following the package instructions. Drain and rinse well in cold water.

In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Whisk together and set aside.

Heat 1 teaspoon of oil (I use sesame or avocado oil) in a non-stick skillet or wok over medium-high or high heat.

Add your choice of veggies. Add the denser vegetables 1-2 minutes before other vegetables. These include the carrots and the white slices of the green onions (reserve the green slices for near the end), Add in any remaining vegetables. Stir fry for 3-5 minutes, until crisp and tender. Remove from the pan. Set aside.

Add 2 teaspoons of oil. to the same pan, then half of the noodles. Stir fry the first side of the noodle pile. Gently move noodles around with tongs or chopsticks, pulling apart noodle clumps, separating, so the noodles are individually cooked and “dried out” for approximately 30-45 seconds. The sizzling is the moisture you are removing. (I love this part!)

Flip over the entire pile of noodles and cook on the other side for another 30-45 seconds while continuing to pull apart and separate the noodles. Set aside and repeat with the other half of the noodles.

When all noodles are fried, return all noodles and vegetables to the pan. Add in the green ends of the green onion.

Pour half of the liquid sauce over the noodles. Mix and stir, then taste. Pour in more sauce until you get the flavor strength you desire. The color will be a good indicator. I prefer medium brown.

Garnish with toasted sesame seeds if desired. Serve immediately. Enjoy!