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SEPARATE the whites and greens of the green onions, then slice them vertically into strips and set aside
COMBINE all sauce ingredients and whisk until a smooth sauce forms, set aside
CRUSH and peel the garlic, set aside
PEEL and rough chop the ginger, set aside
ON THE STOVE
HEAT a wok over low heat, then add the neutral oil, garlic, ginger, and whole spices
SIMMER the spices for 20 minutes until fragrant and the garlic begins to turn golden brown, then pass through a fine mesh sieve to remove the solids
ADD the aromatic oil back to the wok over low heat, then add the whites of the green onions and simmer for 5 minutes
ADD the greens of the green onions and simmer for an additional 20 minutes until golden brown, then remove from heat
BOIL a pot of water, then add the lo mein and cook with constant agitation for 2 minutes
STRAIN the noodles and add to a large mixing bowl, then combine with the sauce mixture
ADD the aromatic oil ¼ cup at a time, then add the crispy scallions in, reserving ¼ cup scallions for garnish
FINISH with reserved scallions and sesame seed