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To make the sauce, place the oyster sauce, soy sauce, broth, sesame oil, and cornstarch in a medium bowl, whisk to combine, dissolving the cornstarch completely. Set aside.
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Cook the lo mein noodles according to the instructions on the packaging, just subtract 1 minute from the overall cook time to account for the stir-frying later on in the recipe. Once the noodles have cooked, drain and rinse in cold water, and set aside.
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Heat oil in a large wok or cast iron skillet over medium-high heat. Once the oil is hot, add the garlic, ginger, and scallions, stir-fry for only a minute or two (1-2), just until fragrant.
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Add the noodles and the sauce to the wok or skillet, and continue to stir fry until the sauce has thickened and begun sticking to the noodles, about 3-5 minutes.
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Add the crab meat to the wok and stir to combine with the noodles, continue to stir fry for 1 more minute, just enough to reheat the crab leg meat.
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Divide lo mein between plates or bowls and enjoy!