Instructions:
- Cook noodles according to package directions until just al dente in salted water. Drain immediately and rinse briefly with cold water to stop the cooking process. Set aside.
- Prepare the sauce: In a small bowl, vigorously whisk together soy sauce, oyster sauce, rice vinegar, honey/maple syrup, grated ginger, minced garlic, sriracha (if using), and cornstarch until the cornstarch is fully dissolved. Set near the stove.
- Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering. Add the shrimp and cook for 1–2 minutes per side until pink and curled. Remove shrimp immediately and set aside.
- Add the remaining 1 tablespoon of oil to the hot wok. Add broccoli and carrots. Stir fry for 3–4 minutes until they start to tenderize slightly but retain a bite.
- Add the sliced red bell pepper, shelled edamame, and the white parts of the green onions. Stir fry for another 1–2 minutes.
- Return the cooked shrimp to the wok. Give the sauce mixture a quick re-whisk and pour it evenly over the contents of the wok.
- Cook, stirring constantly, for about 60–90 seconds. The sauce will rapidly bubble and thicken into a glossy coating.
- Add the cooked noodles to the wok. Toss everything gently but thoroughly for 1 minute to ensure the noodles are fully coated and heated through.
- Transfer immediately to bowls. Garnish generously with the green parts of the scallions and toasted sesame seeds.