Boil noodles in salted water 1-2 minutes less than package directions until al dente. Drain and toss with 1 tablespoon neutral oil to prevent sticking. Set aside.
8 oz lo mein noodles, 2 tbsp neutral oil
Heat wok or large skillet over high heat until wisps of smoke appear. Add 1 tablespoon neutral oil, swirl to coat. Add patted dry shrimp in a single layer and sear 1-2 minutes per side until opaque and curled. Remove shrimp to plate.
1 lb shrimp, 2 tbsp neutral oil
Add another tablespoon of neutral oil to the skillet. Stir-fry hard vegetables (bell pepper, carrot) for 2-3 minutes until crisp-tender. Add softer vegetables (bok choy or snow peas) and cook 1 minute until bright green.
1 bell pepper, 1 medium carrot, 2 cups bok choy or snow peas, 2 tbsp neutral oil
Push vegetables to the sides of the skillet. Add minced garlic and grated ginger to the center. Stir 20-30 seconds until fragrant but not browned, then mix with the vegetables.
3 cloves garlic, 1 tbsp fresh ginger
Return noodles and shrimp to the skillet. Pour soy sauce, oyster sauce (if using), and sugar over top. Toss everything together over high heat for 1-2 minutes until sauce coats noodles evenly.
1 lb shrimp, 8 oz lo mein noodles, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar
Remove skillet from heat. Drizzle toasted sesame oil over the dish and toss gently. Garnish with sliced green onions and serve immediately.
2 green onions, 1 tsp toasted sesame oil
