Begin by bringing a large pot of salted water to a boil. Add your spaghetti or lo mein noodles and cook according to the package instructions until al dente, typically about 8-10 minutes. Drain the noodles and toss them with a drizzle of sesame oil to prevent sticking, allowing them to cool slightly while you prepare the rest of the dish.

In a mixing bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of dark brown sugar, 2 tablespoons of hoisin sauce, 1 tablespoon of rice wine vinegar, and 1 tablespoon of cornstarch. Set the sauce aside for later use.

Take 1 pound of shrimp and pat them dry with paper towels. In a medium bowl, combine the shrimp with 2 tablespoons of cornstarch, ½ teaspoon of baking soda, and 1 tablespoon of soy sauce. Let the shrimp marinate briefly while you heat the skillet.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated shrimp and cook for about 2-3 minutes until they turn pink. Remove the shrimp and set them aside.

In the same skillet, add 1 chopped onion, 2 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Sauté for 1-2 minutes until fragrant.

Incorporate 1 cup of bell peppers, 1 cup of broccoli florets, and 1 cup of shredded cabbage. Stir-fry for about 3-4 minutes until crisp-tender.

Add the cooked noodles along with the prepared sauce and the seared shrimp into the skillet. Toss everything together for 2-3 minutes over medium heat.

Serve the Shrimp Lo Mein immediately, garnished with sliced scallions or a sprinkle of sesame seeds.