Make the Lo Mein Sauce. Whisk together the dark and light soy sauce, oyster sauce, sesame oil, sugar or honey, ginger and sriracha until well combined. Set aside until ready to use.
Cook the Shrimp. Heat 1 teaspoon sesame oil in a large wok or pan to medium heat. Season the shrimp with salt and pepper and cook them 3-4 minutes, or until cooked through. Set aside.
Stir Fry the Vegetables. Heat 1 tablespoon sesame oil in the same wok to medium high heat. Add the cabbage, bell pepper, mushrooms and carrot. Cook for 5-6 minutes to soften.
Add the snow peas, bok choy and garlic. Cook, stirring, 2-3 more minutes to soften.
Boil the Lo Mein Noodles. While the vegetables are cooking, boil the lo mein noodles for 3-4 minutes, or until cooked to your liking. Drain.
Combine. Stir the prepared lo mein noodles, reserved shrimp and reserved lo mein sauce into the wok. Toss and stir until well coated and warmed through.
Serve. Garnish with sesame seeds and red chili flakes and serve.