In a small bowl, combine the broth, oyster sauce, chili garlic sauce, soy sauce, cornstarch, and sesame oil; set aside.
Cook chow mein noodles according to package instructions. Drain; set aside.
Heat the vegetable oil in a large skillet over medium heat. Cook shrimp for about 1 minute per side until pink and opaque. Remove shrimp from skillet.
In the same skillet, saute carrot, snow peas, mushrooms, and garlic until fragrant, 1-2 minutes. Add bok choy and continue to cook for another minute until greens have wilted. Stir in broth mixture and noodles.
Cook, tossing the noodles frequently, until sauce has thickened and fully coated the noodles, about 5 minutes. Add shrimp.
Divide into bowls and top with sesame seeds, green onions, and more hot sauce, if desired.