Cook the noodles according to the package instructions. Drain well and set aside.

In a small mixing bowl, mix together the sauce ingredients and set aside.

In a wok or large skillet with fairly high sides, add 1 Tablespoons of oil and heat over medium-high heat. When the oil begins to shimmer add half the ginger, half the garlic, and half the green onions. Cook for 30 seconds then add the shrimp and cook just until the shrimp turn pink. Remove onion mixture and shrimp to a plate and set aside.

Add 1 tablespoon of oil to the same skillet. Heat over medium-high heat. When the oil begins to shimmer add the remaining ginger, garlic and green onions. Cook for 30 seconds. Add the shallots, mushrooms, carrots, cabbage, snow peas, and red pepper and cook until the veggies begin to soften and brown, about 4-5 minutes.

In a small bowl whisk together cornstarch and 1/4 cup cold water until completely dissolved.  Mix into the sauce ingredients.

 Add sauce to skillet and bring to a simmer. Add the cooked noodles and the shrimp mixture back to the skillet and toss well. Squeeze the fresh lime over the lo mein, toss, adjust seasoning and serve.