Lo Mein Noodles soaked for about 10-15 minutes until they are pliable, and about 90% saturated. Then drain and coat with Sesame Oil to prevent from sticking
About an hour before preparing, place shrimp in a cover-able bowl with 2 Tbsp of Soy Sauce and a half tsp of Miso Ho-Nee Asian Blend and mix thoroughly to coat all shrimp. Let marinate for about an hour in refrigerator.
In a large, deep skillet or wok, saute onion, garlic and tomato in about 1-2 Tbsp of sesame oil with a pinch of Miso Ho-Nee Asian Blend for about a minute until onions start to become translucent.
Take shrimp out of marinade and place in pan and saute for about a minute or two, to gently brown. Add the remaining marinade and stir to coat contents of the pan and saute for an additional minute.
Add bok choy, broccoli, pea pods, baby corn, 2 tbsp soy sauce, Sriracha sauce, vinegar, Sweet & Sour sauce, Oyster sauce, and Sherry and mix thoroughly. Let saute for about 2-3 minutes until bok choy and Peas become bright green. Then place shrimp, veggies and sauce in a bowl and set aside.
Add about 1 Tbsp of Sesame Oil to pan and place the soaked noodles with about 2 tbsp of the sauce from the veggies and shrimp and saute for about 2 minutes. If the pan seems dry and the noodles are sticking, can add a little more of the sauce from the veggies.
Once the noodles are a little crispy, add the veggies and shrimp back to the pan and mix thoroughly.
Allow the shrimp and veggies to heat through for about 2 minutes.