Preheat the oven to 425°F (220°C).
Cook the lo mein noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water until smooth. Set aside.
On a large sheet pan, toss the shrimp with 1 tablespoon of vegetable oil, half of the minced garlic, and half of the minced ginger. Spread the shrimp out evenly on one side of the pan.
In a large bowl, combine the sliced red bell pepper, snap peas, shredded carrots, green onions, remaining garlic, and ginger. Toss with the remaining 1 tablespoon vegetable oil.
Spread the vegetables evenly on the other side of the sheet pan.
Roast the shrimp and vegetables in the preheated oven for 8 minutes.
Remove the sheet pan from the oven and add the cooked noodles on top of the shrimp and vegetables.
Pour the prepared sauce evenly over the noodles, shrimp, and vegetables. Gently toss everything together on the sheet pan to coat evenly.
Return the sheet pan to the oven and roast for an additional 5 to 7 minutes, until the shrimp are cooked through and the sauce has thickened.
Remove from the oven and sprinkle with toasted sesame seeds before serving.