Make the sauce: In a small bowl, whisk together 1 tsp cornstarch, 1 tsp brown sugar, 1 tbsp sesame oil, 1/2 tsp ground pepper, 1/2 tsp paprika, 2 tbsp soy sauce, 1 tsp hoisin sauce, and 1 tsp sriracha until well combined. Set aside.
Heat 1 tbsp canola oil in a large pan over medium heat. Add 4 oz asparagus and stir-fry for 2 minutes.
Add 4 oz red onion. Cook and stir occasionally for 30 seconds.
Add 4 oz cabbage, 2 oz bok choy, and 2 oz red bell pepper to the pan. Cook and stir constantly until the vegetables start to soften, about 4 - 5 minutes. Transfer to a plate.
Heat up the remaining 2 tbsp canola oil. Add 1 tbsp garlic and sauté for 30 seconds until fragrant.
Add 10 oz shrimp. Cook and gently stir the shrimp for 1 minute before adding 14 oz egg noodles to the pan. Stir the noodles until the excess water has evaporated — about 5 - 7 minutes.
Return the stir-fried vegetables to the pan. Cook for another 2 minutes.
Remove from heat and pour the prepared sauce over the noodle mixture.
Toss the noodles with the sauce until coated evenly. Sprinkle with 2 tbsp scallion and 1 tbsp sesame seeds. Serve hot.