Begin by boiling a large pot of water. Once boiling, add the lo mein noodles and cook according to package instructions until slightly undercooked, about 4-5 minutes. Drain and rinse under cold water.

In a large skillet or wok, heat 1 tablespoon of sesame oil over high heat. Add the peeled and deveined shrimp, seasoning lightly with garlic powder. Cook for about 3-5 minutes until opaque and pink. Remove and set aside.

In the same skillet, stir-fry the sliced red bell pepper and shredded carrots over high heat for 2-3 minutes until slightly tender.

In a mixing bowl, whisk together soy sauce, sweet Thai chili sauce, sriracha, and honey until blended. Set aside.

Add the drained lo mein noodles to the skillet with the vegetables. Pour the prepared sauce over and toss gently to coat.

Return the cooked shrimp to the skillet, mixing them in with the noodles and vegetables. Stir well for 1-2 minutes to heat through.

Remove from heat and garnish with sliced green onions. Serve immediately.