Heat 1 tablespoon of oil in a wok or very large skillet over medium-high heat.
2 tablespoons coconut oil
Add half of the shrimp and cook until they just turn opaque, about 2 minutes, then remove to a plate lined with paper towels.
1 pound medium to large fresh or frozen shrimp
Repeat with remaining shrimp.
Add the remaining 1 tablespoon of oil to the wok, then add the carrots and stir-fry for about a minute.
2 medium carrots
Add the red bell peppers and stir-fry for about a minute.
½ large red bell pepper
Add the white parts of the bok choy and scallions and stir-fry for about a minute.
1 head baby bok choy, 3 medium scallions
Add the broccoli slaw and green parts of the bok choy and stir-fry for about a minute.
1 cup broccoli slaw
Return the shrimp to the pan, add the sauce, and cook for a minute or two until the sauce thickens and the shrimp is hot again.
Mix in the noodles and garnish with the green parts of the scallions.