In a small bowl whisk together the soy sauce, hoisin sauce, water, brown sugar and sesame oil. Then set aside.
Cook the noodles based on the package instructions to al dente and set aside.
Then heat the coconut oil in a large skillet over medium high heat. Add the shrimp, season it with the salt and pepper and cook for 2-3 minutes until the shrimp just turns pink (watch closely so that it doesn’t overcook). Then remove the shrimp from the pan to a separate plate and set aside.
Then add the coleslaw mix and red bell pepper to the pan (add more oil if needed). Cook these vegetables for 3-5 minutes until they are soft. Then add the ginger and the garlic to the pan and cook for 1 more minute.
Next stir in the shrimp and the sauce. Cook for 2-3 minutes. Then stir in the noodles. Toss to combine all the ingredients.
Remove the pan from the heat and then the shrimp lo mein is ready to serve and enjoy!
Notes
If you cannot find lo mein noodles in your area, you can use ramen noodles or spaghetti noodles instead. Refrigerate the leftovers in an airtight container for up to 3 days. You can use pre-cooked shrimp, but just cook until it’s heated through so you do not over cook the shrimp.