Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook 3–4 minutes or according to package instructions until tender. Drain the noodles well and set aside.

In a small bowl whisk together the lime juice (about 2 tablespoons), light brown sugar (1 tablespoon), soy sauce (3 tablespoons), Sriracha (2 tablespoons), fresh grated ginger (2 teaspoons), and 1 teaspoon sesame oil. Set the sauce aside.

Heat a large nonstick skillet over medium heat and melt the unsalted butter (1 tablespoon). Add the crushed red pepper flakes (1/2 teaspoon).

Pour the lightly beaten eggs (2 large) into the skillet. Gently stir or scramble until just set, about 2–3 minutes. Transfer the cooked eggs to a small plate and set aside.

Add 1 tablespoon sesame oil to the same skillet and increase the heat to medium-high. Add the peeled shrimp (1/2 pound) and cook 1–2 minutes per side, until shrimp are firm and pink. Remove the shrimp with a slotted spoon to a plate and set aside.

Increase heat to high. Add the frozen broccoli florets (2 cups) and frozen red bell pepper strips (1 cup) to the skillet, then add the remaining 1 tablespoon sesame oil. Stir-fry until the vegetables are hot and lightly charred, about 3–4 minutes.

Stir in the minced garlic (4 cloves) and cook for about 1 minute, until fragrant.

Add the drained noodles to the skillet along with the cooked eggs, cooked shrimp, and the prepared sauce. Reduce the heat to medium-low.

Toss or stir everything together until the noodles, shrimp, eggs, and vegetables are evenly coated with the sauce and warmed through, about 1 minute.

Taste and add salt only if needed (the soy sauce is salty). Serve immediately.