If you bought dry noodles, cook them according to the instructions on the box, drain and set aside.
Combine sauce ingredients in a bowl and set aside.
Heat coconut oil in a wok, wok pan or cast iron skillet over high heat until smoking.
Pat shrimp dry with paper towels and season with black and white pepper. Add to pan and stir fry until they turn pink, about 1-2 minutes, and remove with a slotted spoon; set aside. ***It's best to cook the shrimp in batches so you don't overcrowd the pan - if you overcrowd, they will steam instead of stir fry***
Add the Chinese sausage and stir fry for about 2 minutes, until it starts to crisp around the edges. Remove and set aside.
Add the garlic and ginger and cook for about 30 seconds. Add the red pepper, peas, green onions and bok choy (or any other vegetable you decide to use). Stir fry about 2 minutes and remove with a slotted spoon.
Let the heat return to high and add the noodles; stir fry for about 3-4 minutes, until they have little spots of char on the outside.
Add the vegetables, shrimp and sausage and sauce into the wok. Toss with tongs and cook for 1-2 minutes until sauce has thickened and coated the noodles. Remove from heat and serve.
To make the meal even quicker, you can prep all the vegetables and mix the sauce in advance. Then when you're ready to cook it's really easy!
Make sure the cooking oil is VERY hot before cooking any of the elements - if it's not hot enough, the meat/vegetables/noodles will just steam instead of stir fry.
Any type of oil with a high smoke point can be used - i.e. vegetable oil, canola oil, corn oil, peanut oil.
Stir fry in batches to prevent overcrowding the pan.
Add additional oil to the pan if it is dry between all the different elements. Let the oil heat to smoking.
Any vegetables can be substituted for the veggies in the recipe. The veggies I chose work great, but if you want to add something different, go for it!
You can make this a combination lo mein recipe by adding chicken, pork, beef, fish, tofu, etc.