Begin by cooking the fresh Hokkien stir-fry noodles according to package directions. Once cooked, drain the noodles and set them aside in a large bowl.

In a medium bowl, whisk together the hoisin sauce, reduced sodium soy sauce, sesame oil, chicken broth, and cornstarch until smooth. Reserve this sauce for later use, but scoop out 1 tablespoon to coat the shrimp.

Heat 2 teaspoons of vegetable oil in a wok or large sauté pan over medium-high heat. Add the shrimp in a single layer. Sauté for about 2 minutes until they turn opaque and pink. Transfer to a plate.

In the same pan, add the remaining 2 teaspoons of oil and toss in the broccoli florets. Stir constantly for approximately 2 minutes until charred around the edges.

Add 2 tablespoons of water to the pan with the broccoli and cover it briefly. Allow to steam for about 2 minutes until softened.

Stir in the sliced red bell pepper and shredded carrots. Sauté for 3-4 minutes until crisp-tender.

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

Return the vegetables to the center of the pan and stir to combine. Pour in the prepared sauce, mixing everything together and cook for an additional minute.

Gently fold in the cooked shrimp and the prepared noodles, tossing everything until fully combined. Cook for about 2 more minutes to warm through.

Sprinkle with the sliced scallion greens and sesame seeds for garnish. Serve immediately.