Peel and de vein your shrimp and place in a bowl with white pepper, salt, baking soda, corn starch, shoaxing wine, and oil. Prepare the rest of the veggies while it marinates.
Prepare your veggies + set aside, separating your scallion whites and greens.
Premix your sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg.
Cook your lo mein noodles ( not all the way as it will continue cooking in the wok), drain, then rinse with cold water, then pat dry and toss in sesame oil.
Over high heat, sear your shrimp in 3 tbsp of oil for 2-3 minutes or until cooked through and set aside.
In the remaining oil, sauté your garlic and ginger for 15 seconds, followed by the scallion white and veggies, except the scallion greens and bok choy.
Once veggies are slightly wilted, but still crunchy, add your noodles, shrimp, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until the sauce has thickened and is evenly coated. Add scallion greens and sesame seeds + serve immediately.
