Rinse and drain the shirataki konjac noodles. Prepare garlic and scallions and separate pale green and green parts.
Prepare carrots, shiitake, and snow peas. Set them aside in one large plate.
Dice bok choy stems to about ½ inch sections and leaves to about 2-inch in sections. Set them aside in one large bowl.
Combine the lo mein sauce in a bowl. Mix and stir-well.
In a well-heated wok or large skillet, add 1 tbsp of oil. Brown the chicken over medium-high heat and season with salt, onion, garlic, and white pepper. Use a wooden spoon to break up the meat. Cook until the meat is cooked through, about 3-4 minutes. There should be little to no liquid in the skillet. Set it aside.
Use the same wok, add 2 tbsp of oil. Saute garlic and pale green scallion parts with a pinch of salt for about 5-8 seconds. Add carrots and shiitake. Season with 2 pinches of salt. Saute over medium-high heat for about 1 minute.
Add bok choy stems and leaves. Season with 2 pinches of salt. Saute for about 30 seconds.
Push the veggies to the side of the wok, add noodles and chicken. Give the sauce another stir then add it to the wok. Saute over medium-high to high-heat for about 1 minute.
Off heat, taste and see if you want to add more coconut aminos or salt. Garnish with green scallion parts and sesame seeds, if using. Serve warm or in room temperature.