Cook the lo mein noodles according to package instructions. Drain and set aside.

Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.

Add sliced bell peppers, carrots, mushrooms, and cabbage to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and black pepper.

Add the cooked noodles to the wok along with the sauce. Toss everything together until well combined and heated through.

Garnish with sliced green onions and serve hot.