• Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Meanwhile, core, then cut pepper into 1/4-inch slices.
• Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
• Thinly slice green onions.

• Combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar in a small bowl.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** 
• Remove from heat, then transfer shrimp to a plate.

• Reheat the same pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and coleslaw cabbage mix.
• Cook, stirring occasionally, until starting to soften, 3-4 min.
• Add bok choy and sauce from the small bowl.
• Cook, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly, 2-3 min.
• Remove from heat.

• Meanwhile, heat a medium non-stick pan over medium heat.
• When the pan is hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
• Season with salt and pepper.
• Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)

• Add noodles to the boiling water. Cook uncovered until tender, 1-2 min.
• Drain, then rinse noodles under warm water.
• Return to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
• Using a pair of scissors, make a few cuts in the pot to cut up noodles.
• Add veggies and sauce to the pot with noodles, then toss to combine.

• Divide stir-fried noodles between bowls. Top with fried eggs and shrimp.
• Sprinkle green onions and crispy shallots over top.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate. Reuse the same pan to cook veggies in step 3.

Top final plates with shrimp.