Begin by bringing a large pot of salted water to a rolling boil. Add spaghetti or your chosen noodles and cook according to package instructions until they're slightly underdone, usually around 7-9 minutes. Once ready, drain the noodles and rinse them under cold water to stop the cooking process, then toss them with a teaspoon of sesame oil to prevent sticking.

In a medium bowl, whisk together ¼ cup soy sauce, 2 tablespoons dark brown sugar, 2 tablespoons hoisin sauce, 1 tablespoon rice wine vinegar, and 1 tablespoon cornstarch until smooth. Set this sauce mixture aside, allowing flavors to meld together while you prep the other components of your Shrimp Lo Mein.

Pat your shrimp dry with paper towels to ensure they sear properly. In a small bowl, coat the shrimp with 1 tablespoon of cornstarch, ½ teaspoon baking soda, and a splash of soy sauce. This coating will enhance the texture and tenderness of your shrimp during cooking, so set it aside for a few minutes to absorb the flavors.

Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the coated shrimp in a single layer and sear for about 2-3 minutes, flipping them until they turn pink and opaque. Remove the shrimp from the pan and set them aside, ensuring they remain juicy and tender.

In the same skillet, add a bit more oil if needed, then toss in chopped onions, minced garlic, and freshly grated ginger. Sauté for about 1-2 minutes until fragrant. Next, add sliced bell peppers, broccoli florets, shredded cabbage, and carrots, stirring frequently for another 3-4 minutes until the vegetables are crisp-tender and vibrant in color.

Return the shrimp to the skillet and pour in the prepared sauce, stirring well to combine all ingredients. Add the cooked noodles and toss everything together for another 2-3 minutes over medium heat until heated through and the sauce evenly coats the noodles and vegetables. Your Shrimp Lo Mein is now ready to be served hot, bringing a taste of takeout to your home!