Cook lo mein noodles according to package directions. Drain and rinse with cold water. Return to pan; toss with sesame oil and set aside.
In a wok or large skillet heat peanut oil over medium-high heat. Add the shrimp. Cook and stir until shrimp just turn opaque. Remove from wok or skillet to a bowl.
Add the cabbage, edamame, sweet pepper, and onion to wok or skillet. Cook and stir about 3 minutes or until tender. Add shrimp and oyster sauce to vegetable mixture; heat through. Add shrimp mixture to noodles and toss to coat. Heat through. Garnish each serving with green onions.