Start by boiling a large pot of water. Add the dry lo mein noodles and cook according to the package instructions until al dente. Drain and set aside, making sure to toss with a little oil to prevent sticking.
In a wok or large skillet, heat the cooking oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the sliced bok choy and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked shrimp to the skillet. Add the cooked lo mein noodles, oyster sauce, soy sauce, dark soy sauce, and chicken broth. Toss everything together and cook for an additional 2-3 minutes until heated through and well combined.
Drizzle the sesame oil over the dish and give it one last toss. Serve the Shrimp Lo Mein hot, garnished with a sprinkle of white sesame seeds.
