Prepare the noodles according to the package instructions. If using dried lo mein noodles, boil in salted water for 7-10 minutes. If using fresh Hokkien noodles, rinse under hot water.

In a medium bowl, whisk together the hoisin sauce, reduced sodium soy sauce, sesame oil, chicken broth, and cornstarch until smooth. Set aside about 1 tablespoon of sauce to marinate the shrimp.

Heat 2 teaspoons of vegetable oil in a wok over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes. Transfer shrimp to a plate to rest.

Pour in the remaining 2 teaspoons of oil, add broccoli, and stir-fry for about 2 minutes until vibrant and slightly charred.

Add 2 tablespoons of water to the pan with broccoli and cover for 2 minutes to steam.

Add the sliced bell pepper and shredded carrots, sautéing for 3-4 minutes until crisp-tender.

Push the veggies to one side and add 2 teaspoons of vegetable oil, followed by the scallion whites and minced garlic. Stir-fry for 30 seconds until fragrant.

Return the sautéed vegetables to the pan, tossing to combine.

Pour in the remaining sauce, cooking for about 1 minute. Add the cooked shrimp and noodles, tossing until everything is evenly coated in sauce.

Garnish with sliced scallion greens and sesame seeds. Serve immediately.