Boil noodles: Bring a large pot of salted water to a rolling boil, cook lo mein noodles 6–8 minutes until al dente, then drain and toss with a teaspoon of oil to prevent sticking.

Whisk sauce: In a small bowl, combine soy sauce, sesame oil, hoisin, and rice vinegar, whisking until smooth and golden-brown, then set aside for quick access during stir-fry.

Heat oil and aromatics: Warm a tablespoon of sesame oil in a large skillet over medium-high heat. Add garlic and ginger, sauté 30–45 seconds until fragrant and golden.

Add vegetables: Toss in carrots, bell peppers, and snap peas. Stir-fry 3–4 minutes until bright and tender-crisp, then stir in green onions for extra freshness.

Toss noodles and sauce: Add drained noodles and whisked sauce to the skillet. Toss vigorously for 1–2 minutes until noodles soak up the savory blend.

Garnish and serve: Transfer the lo mein to bowls or a platter, garnish with extra green onions, and serve hot.