Begin by cooking fresh Hokkien stir-fry noodles according to the package instructions—typically boiling them for about 3-5 minutes until tender. Drain and set aside.

In a mixing bowl, whisk together hoisin sauce, reduced sodium soy sauce, sesame oil, chicken broth, and cornstarch until smooth. Reserve a portion of the sauce for later use.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp, cooking for about 2 minutes until they turn opaque and pink. Remove from the pan.

Add another tablespoon of oil to the skillet, then toss in the broccoli florets. Sauté for approximately 3-4 minutes until they begin to char slightly.

Incorporate the julienned red bell pepper and carrots into the pan, stir-frying for about 3-4 minutes until crisp-tender.

Push the sautéed vegetables to one side of the skillet and add the scallion whites and minced garlic. Cook for approximately 30 seconds until fragrant.

Return the cooked shrimp and reserved vegetables to the skillet. Pour in the remaining sauce and toss for about 1 minute over heat.

Remove from heat and sprinkle sliced scallion greens and sesame seeds over the stir fry. Serve immediately.