Begin by cooking the lo mein noodles according to the package instructions. You want them to be al dente, firm yet tender. Once done, drain the noodles and set them aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. The oil should shimmer, indicating that it’s hot. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn them, as burnt garlic can ruin your dish.
Next, add the sliced onion, julienned carrot, and sliced bell pepper to the skillet. Stir-fry them for 2-3 minutes until the vegetables begin to soften but still have a nice crunch.
Now it’s time to introduce the broccoli florets, sliced mushrooms, and shredded cabbage. Continue to stir-fry for another 2-3 minutes until all the veggies are tender-crisp.
Finally, return your cooked lo mein noodles to the skillet. Drizzle the soy sauce, oyster sauce, and sesame oil over everything. Toss gently but thoroughly until everything is well combined and heated through. If your noodles are a bit dry, feel free to add a splash of water or chicken broth to loosen them up.
Remove the pan from heat. Transfer the glorious Lo Mein to serving plates. For an extra touch, garnish with sliced green onions and sesame seeds if you like. Serve hot and enjoy!