Boil water and cook the lo mein noodles according to package directions, about 6-8 minutes. Drain and rinse with cold water.

In a skillet, heat water or oil over medium heat and sauté minced garlic and ginger for about 1 minute.

Add red bell peppers and carrots, cooking for 1-2 minutes until softened. Then add mushrooms and snow peas, stir-frying for 3-5 minutes.

Incorporate green onions and leafy greens, cooking for 1-2 minutes until wilted.

In a bowl, whisk together the soy sauces, sesame oil, tahini, rice vinegar, coconut sugar, and ground ginger.

Combine cooked noodles with the vegetables, adding half the sauce and tossing everything until well-coated.