Fill a large pot ¾ of the way with water and bring to a boil over high heat. Add the lo mein and cook for 4 minutes to keep them firm and chewy. Drain and immediately spread the noodles on a rimmed baking sheet. Drizzle with grapeseed oil, toss gently and set aside.
In a small bowl, combine the sugar, salt and hot water, stirring until the sugar and salt have dissolved. Add the oyster sauce, soy sauce, molasses, sesame oil and a pinch of white pepper. Stir until combined and set aside.
Heat a wok over high heat until just smoking and swirl 2 tablespoons of grapeseed oil around the perimeter.
Add the mushrooms and stir-fry for 30 seconds.
Add the noodles and stir-fry for another 20 seconds or until the noodles are warmed through.
Pour the sauce over the noodles and stir-fry for 1 minute, or until the sauce is evenly distributed. If the noodles are sticking, drizzle another tablespoon of oil around the perimeter of the wok and gently stir so you don’t break up the noodles.
Add the chives and mix until they turn bright green and the noodles are heated through, about 1 to 3 minutes.
Recipe adapted from: Woks of Life