To begin, bring a large pot of water to a boil. Cook the fresh egg noodles according to the package instructions, usually 2-3 minutes for fresh noodles, or longer if using dried. Drain the noodles and rinse under cold water to stop the cooking process. Toss the noodles with a little sesame oil to prevent sticking and set them aside.

While the noodles are cooking, prepare the sauce. In a small bowl, mix together 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1/4 cup of chicken broth or water. Stir well until the sugar dissolves and set aside. This sauce will coat the noodles and give them their savoury flavour.

In a wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. If using chicken or shrimp, add the sliced meat to the hot oil and stir-fry for 3-4 minutes until the meat is cooked through. Remove from the wok and set aside.

In the same wok, add the minced garlic and ginger, stir-frying for 30 seconds until fragrant. Be careful not to let the garlic burn, as it can become bitter.

Add the sliced vegetables; bell pepper, carrots, mushrooms, and onions to the wok. Stir-fry for 2-3 minutes until they start to soften but still retain some crunch. The high heat will help the vegetables maintain their vibrant colour and texture.

Return the cooked chicken or shrimp to the wok, followed by the chopped baby bok choy. Stir everything together and cook for another 2 minutes, allowing the bok choy to wilt slightly but remain tender.

Add the cooked noodles back into the wok, along with the sauce mixture. Toss the noodles gently with the vegetables and sauce, ensuring everything is evenly coated. Stir-fry for another 2-3 minutes, allowing the noodles to absorb the sauce and the flavours to meld together.

Once the noodles are heated through and well-coated in the sauce, remove the wok from heat. Serve the lo mein immediately, garnished with extra scallions or a drizzle of sesame oil if desired. This dish pairs well with a side of steamed dumplings or a light soup.