Prepare Lo Mein using a large nonstick skillet or well-seasoned wok. After cooking the meat or tofu and vegetables, but before adding the stock mixture, transfer them to a plate and set aside. Add 2 tablespoons vegetable oil to the pan and, when hot, add the cooked noodles. Cook without stirring until they begin to crisp and brown slightly, about 4 minutes. Add the stock mixture and use a spatula to loosen any sticking noodles and toss them with the sauce. Return the meat or tofu and vegetables to the pan and toss to combine.
For Yakisoba, substitute dried yakisoba or ramen noodles and, if desired, garnish with (ground nori seaweed [aonori]) and (beni shoga or pickled ginger).