Preheat the oven to 425°F (220°C).
Cook the lo mein noodles according to package instructions until al dente. Drain and rinse under cold water. Toss with 1 tablespoon vegetable oil to prevent sticking and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes. Set the sauce aside.
On a large sheet pan, toss the shrimp with 1 tablespoon vegetable oil, half of the minced garlic, and half of the minced ginger. Spread the shrimp in a single layer on one side of the sheet pan.
On the other side of the sheet pan, spread the sliced red bell pepper, snap peas, shredded carrots, and the remaining garlic and ginger. Drizzle a small amount of vegetable oil over the vegetables and toss gently to coat.
Roast the shrimp and vegetables in the preheated oven for 8 to 10 minutes, or until the shrimp are pink and cooked through and the vegetables are tender-crisp.
Remove the sheet pan from the oven. Add the cooked noodles and green onions to the sheet pan. Pour the prepared sauce evenly over the noodles, shrimp, and vegetables.
Using tongs or two large spoons, gently toss everything together on the sheet pan until well combined and heated through, about 2 to 3 minutes.
Sprinkle the toasted sesame seeds over the top before serving.