Bring a medium pot of lightly salted water to a boil and place a colander in the sink. Thoroughly rinse produce and pat dry. Stem shiitake mushrooms and slice caps into thin strips (julienne). Stem, seed, and slice red bell pepper into thin ¼" strips. Trim and thinly slice green onions at an angle (bias), keeping white and green portions separate. Pull strings from snap peas by snapping off tough end, dragging string along length of pod, then flipping snap pea and repeating on other side.

Add lo mein noodles to boiling water and simmer for 4-5 minutes, or until tender. Stir for the first 30 seconds and then every few minutes after to keep noodles from sticking together. Drain in colander and toss with ½ tsp. olive oil while in colander to prevent sticking.

In a small bowl, mix together soy sauce, ginger, brown sugar, sesame oil, and 2 Tbsp. water.

Heat 2 tsp. olive oil in a large pan over medium-high heat. Add bell pepper pieces and cook 5 minutes, stirring often, until they begin to soften. Add white portion of green onion, shiitake mushrooms, and snap peas. Cook for 4 minutes, or until mushrooms are tender and snap peas are bright green. Add edamame and cook 1 more minute. Different vegetables cook at different rates, so adding them progressively ensures that each one is cooked perfectly when all is said and done.

Add soy mixture and cooked lo mein noodles to pan containing vegetables. Toss to combine and remove from heat.

Divide lo mein between two plates or shallow bowls. Garnish with sesame seeds, remaining green onion, and serve.