Put all the ingredients for the sauce in a bowl and mix well. Set aside.
Boil the noodles according package instructions, drain and toss with 1 tablespoon vegetable oil. This will prevent the noodles from sticking together. Set aside.
In a large deep pan or wok over medium heat, add 1 tablespoon vegetable oil and shrimp. Cook for 3-4 minutes and transfer them to a plate. Set aside.
Raise the temperature to medium-high (or high if your stove top doesn’t get really hot) and add the remaining 1 tablespoon vegetable oil. When the oil is hot, add the julienned vegetables and snow peas and stir fry for 4 minutes.
Add the cooked shrimp, noodles and the sauce and toss well for 1 minute.
Turn heat off, transfer lo mein to a plate and serve with white ground pepper.
These shrimp lo mein noodles taste best fresh out of the wok – but leftovers will keep in the fridge for 2-3 days.
Keywords: noodles, Chinese, better than delivery, stir fry sauce, wok