Preheat the oven to 400°F (200°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 the sauce aside.
On a large sheet pan, spread the peeled and deveined shrimp, sliced red bell pepper, snap peas, shredded carrots, minced garlic, and minced ginger evenly.
Drizzle the vegetable oil over the shrimp and vegetables and toss gently to coat.
Place the sheet pan in the preheated oven and roast for 8 minutes.
Remove the sheet pan from the oven and add the cooked lo mein noodles and sliced green onions to the pan.
Pour the prepared sauce evenly over the shrimp, vegetables, and noodles.
Toss everything gently on the sheet pan to combine and coat with the sauce.
Return the sheet pan to the oven and roast for an additional 7 minutes, or until the shrimp are cooked through and the sauce has thickened slightly.
Remove from the oven and sprinkle with toasted sesame seeds before serving.