Bring a large pot of water to boil and cook lo mein noodles according to package directions, about 4-5 minutes for dried noodles. Drain and rinse with cold water to stop cooking, then toss with a little oil to prevent sticking.

While noodles cook, prep your vegetables. Heat 2 tablespoons oil in a large wok or skillet over medium-high heat until shimmering.

Add minced garlic and white parts of green onions, cooking for 30 seconds until fragrant. Don't let the garlic brown or it'll turn bitter.

Add bell peppers, broccoli, snap peas, and carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp and bright colored.

Add bean sprouts and ginger, cooking another 1-2 minutes. The sprouts should still have some crunch.

Add cooked noodles to the pan and gently toss. In a small bowl, mix soy sauce, oyster sauce, and sesame oil, then pour over everything.

Toss everything together for 2-3 minutes until noodles are heated through and well-coated. Taste and adjust seasoning with salt and pepper. Serve hot garnished with green onion tops and sesame seeds.