Boil a large pot of water with a pinch of salt. Add lo mein noodles and cook for 2-3 minutes until tender yet al dente. Drain and rinse with cold water.

Whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper in a bowl. In another bowl, mix cornstarch with water to create a slurry, then combine with the sauce mixture.

Heat a wok over medium-high heat, add vegetable oil, garlic, ginger, and the white parts of green onions. Stir-fry for about 30 seconds until fragrant.

Add the prepared lo mein noodles and sauce mixture to the wok. Toss for 2-3 minutes until heated and well coated.

Stir in the green onion tops and cook for another 30 seconds.

Serve hot, optionally with steamed vegetables or protein.