Mix the sauce. In a small bowl, whisk soy sauce, oyster sauce, hoisin, sesame oil, rice vinegar, chili-garlic sauce, cornstarch, and honey until smooth. Set aside. The cornstarch gives the sauce a light, glossy cling without turning it heavy.

Prep the shrimp. Pat shrimp dry and season lightly with salt and pepper. Dry shrimp sear better and cook more evenly.

Boil the noodles. Cook lo mein noodles according to package directions until just shy of al dente. Drain, rinse briefly under cool water to stop cooking, and toss with a teaspoon of oil to prevent sticking.

Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer. A hot pan means quick cooking and bright vegetables.

Cook the shrimp. Add shrimp in a single layer. Sear 1–2 minutes per side until just pink and curled. Remove to a plate. Don’t overcook—they’ll finish in the sauce later.

Stir-fry the aromatics. Add the remaining 1 tablespoon oil. Toss in garlic, ginger, and the white parts of the green onions. Stir 30 seconds until fragrant.

Add the vegetables. Stir in cabbage, bell pepper, carrot, and snap peas. Cook 2–3 minutes, tossing often. You want a tender-crisp bite, not limp veggies.

Combine noodles and sauce. Add noodles to the pan and pour the sauce over. Toss with tongs for 1–2 minutes until the noodles soak up the sauce and everything looks glossy.

Return the shrimp. Add shrimp and the green parts of the onions. Toss just to heat through, 30–60 seconds. Taste and adjust with a splash of soy sauce or a squeeze of lime if needed.

Finish and serve. Sprinkle with sesame seeds. Serve hot, with extra chili sauce or lime on the side.