Marinate the shrimp

• Toss the shrimp with the cornstarch, baking soda and soy sauce in a bowl.
• Let sit while you prepare the rest.

Make the sauce

• Whisk the low sodium soy sauce, dark brown sugar, hoisin, rice wine vinegar, cornstarch and browning sauce in a bowl until smooth.

Cook the noodles

• Boil the spaghetti in salted water until just shy of al dente.
• Drain and set aside.

Sear the shrimp

• Heat oil in a large pan over high heat.
• Sear the shrimp until just pink and opaque, then remove and set aside.

Stir-fry the vegetables

• Add the onion, red bell pepper, green bell pepper and carrots to the pan and stir-fry until slightly softened.
• Add the garlic, ginger and scallions and cook until fragrant.

Combine and toss

• Return the shrimp to the pan with the noodles.
• Pour in the sauce and toss over high heat until everything is coated and the sauce thickens.

Serve

• Plate the lo mein hot, topped with extra scallions.