Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice. In a bowl, combine the soy-miso sauce, 1/3 cup of water (or 2/3 for 4 servings), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pot (or large for 4 servings), heat the sesame oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced bok choy and sautéed aromatics (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until throughly combined and the vegetables are softened.

Using your hands, carefully separate the noodles. To the pot, add the noodles, sauce (carefully, as the liquid may splatter), and cooked shrimp. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!