1. Boil the lo mein noodles for 4 minutes. Rinse under cool water, drain, and coat in 1 tablespoon of sesame oil. Set aside.
2. In a large skillet or wok over medium-high heat, add the shrimp, sweet chili sauce, 1 tablespoon sesame oil, and salt. Sear for 2 minutes per side, then remove from skillet.
3. Into the same skillet, add cabbage, carrots, white part of the spring onions, garlic, ginger, chili crisp, 1 tablespoon sesame oil, and soy sauce. Sauté until tender.
4. Add in the greens of the spring onion, cooked shrimp, and lo mein noodles. Stir well to combine.
5. Top with more chili crisp for additional heat and sesame seeds for garnish.
