1 cup bone broth, vegetable stock, or chicken stock
2 tbsp. dark soy sauce
1 tbsp. light soy sauce
2 tbsp. oyster sauce
1 piece (1 1/2 inches) peeled fresh ginger, finely chopped
3 cloves garlic, grated
2 tsp. toasted sesame oil
1 to 2 tsp. chili-garlic sauce or other hot sauce
3 tbsp. neutral oil, such as safflower, canola, or peanut oil
2 large eggs, lightly beaten
1 lb. pulled rotisserie chicken (from 1 chicken) or 1 lb. medium shrimp or tofu
1 ½ tsp. Chinese five-spice powder
2 tbsp. mirin or dry sherry
1 cup stemmed, sliced white mushrooms
1 small red pepper, seeded and quartered, then thinly sliced
1 carrot, cut into matchsticks
8 oz. ramen (I discard the flavor packets and just use the noodle bricks) or 10 oz. Chinese egg noodles
2 handfuls bean sprouts
1 bunch scallions, thinly sliced on an angle
Toasted sesame seeds, for garnish (optional)
For the sauce, in a small saucepan, bring all of the ingredients to a low bubble over medium heat. Cook, stirring often, until the sauce thickens a bit, about 5 minutes.
Bring a large pot of water to a boil for the noodles.
In a large skillet, heat 1 tbsp. oil, one turn of the pan, over medium. Add the eggs. Cook, stirring with a spatula, until lightly brown and scrambled, about 1 minute. Transfer the eggs to a plate.
Add another 1 tbsp. oil, one turn of the pan, to the skillet. Add the chicken, sprinkle with the five-spice powder, and cook until heated through, about 3 minutes. Add the mirin and cook until the liquid is absorbed, about 1 minute. Transfer the chicken to another plate. Add the remaining 1 tbsp. oil, one turn of the pan, to the skillet. Add the mushrooms, pepper, and carrot. Cook, stirring often, until the vegetables soften, about 2 minutes.
Add the noodles to the boiling water and cook just until tender, 2 to 3 minutes; drain.
Add the sprouts and scallions to the skillet with the vegetables. Add the noodles, egg, chicken, and sauce; toss to coat. Serve the lo mein from the pan topped with the sesame seeds, if using.