4 green onions, thinly sliced, white and green parts divided
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1/2 to 3/4 teaspoon crushed red pepper flakes (add more for more heat)
10 ounces sliced baby bella mushrooms
2 cups sugar snap peas
2 red, orange, or yellow bell peppers, cored and sliced
1 cup shelled edamame
Toasted sesame seeds, for garnish
Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
In a wide, deep skillet or wok, heat toasted sesame oil over medium until hot. Scramble the eggs in a small bowl, then add all at once to the hot oil. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set. Slide the eggs onto a cutting board, then slice into bite-sized strips. Set aside.
In the same skillet, heat 2 tablespoons soy ginger dressing over medium (be careful as it may splatter if the pan is too hot). Add the white parts of the green onions (reserve the green for serving) and cook 30 seconds until just fragrant. Add the garlic, ginger, red pepper flakes, and mushrooms and cook 1 minute, then add the snap peas, bell peppers and edamame. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.
Add the reserved cooked noodles and egg strips, then drizzle the remaining 3 tablespoons soy ginger dressing over the top. Toss the lo mein gently to combine. Serve immediately, garnished with reserved green onion tops and toasted sesame seeds.