Whisk together oyster sauce, soy sauce and sugar and set aside.

To a large wok or skillet, add 1 tablespoon avocado oil and set over medium heat. Add onions, salt and a pinch of sugar and cook, stirring occasionally, for 25 minutes, or until deeply golden brown.

Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions. Drain, rinse under cold water and set aside.

To the same wok, add shrimp and garlic and cook for 3 to 4 minutes, or until the shrimp are just cooked through and curled. Transfer the onion, shrimp and garlic mixture to a plate and set aside.

Add remaining oil to the wok and stir fry bok choy and carrots for 2 minutes. Add vegetable broth, then cover wok and cook for 2 more minutes, or until the vegetables are crisp tender.

Add noodles, shrimp mixture, sauce and black pepper to the wok and stir fry for 2 minutes, or until the noodles absorb some of the sauce. Garnish with green onions and serve.