Cook the Noodles: Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook until just tender with a slight bite. Drain them well and toss lightly with a small splash of oil to keep them from sticking. Set the noodles aside while you prepare the rest of the dish.
Mix the Sauce: In a small bowl, stir together soy sauce, dark soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and black pepper. Stir until the sugar dissolves fully and the sauce looks smooth and glossy. Keep this mixture close to the stove so it is ready to pour in later.
Cook the Chicken: Heat olive oil in a large pan over medium high heat. Add the chicken pieces in a single layer and let them cook without moving for a minute so they brown slightly. Stir and continue cooking until the chicken looks cooked through and lightly golden. Transfer the chicken to a plate and set aside.
Sauté the Aromatics: Using the same pan, add a little more olive oil if needed. Drop in the garlic and ginger, then stir constantly for about thirty seconds. The smell should turn fragrant without burning. Add the chopped onion and cook until it softens and turns lightly translucent.
Add the Vegetables: Slide the mushrooms, carrots, and Chinese cabbage into the pan. Stir well so everything cooks evenly. Let the vegetables soften while keeping a slight crunch. This step builds texture and keeps the dish feeling fresh instead of heavy.
Combine Everything: Return the cooked chicken to the pan with the vegetables. Add the cooked noodles next, gently tossing everything together so the ingredients mix evenly. Pour the sauce over the top and toss again until the noodles soak up all that savory flavor.
Finish and Serve: Let the noodles cook for another minute so the sauce thickens slightly and coats everything well. Sprinkle chopped green onions over the top, give one final toss, and remove from heat. Serve hot while the noodles stay glossy and tender.
