Warm the avocado oil and sesame oil in a large sauté pan over high heat. The surface should look fluid and shimmer slightly before the proteins go in.

Add the shrimp and chicken, then stir fry for about 3 minutes until cooked through. The shrimp should turn opaque and the chicken strips should lose their raw-looking centers.

Transfer the cooked shrimp and chicken to a plate. Removing them now prevents the proteins from tightening while the vegetables cook.

Place the minced ginger and garlic in the empty pan and cook for about 2 minutes. The aromatics should smell fragrant before they begin to brown.

Add the bell pepper, snow peas, bean sprouts, scallions, and Napa cabbage, then stir fry for 3-4 minutes. Pull the pan from the heat while the vegetables are just softened and still brightly colored.

Pour in the dark soy sauce, sweetener, rice wine vinegar, and lime juice, then cook for 2 minutes. The liquid should bubble and look slightly glossier as the flavors come together.

Return the shrimp and chicken to the pan with the spaghetti squash strands and miracle noodles. Turn everything until the sauce coats the noodles and vegetables evenly.

Serve the lo mein hot and garnish with cilantro if desired. The finished dish should look glossy, aromatic, and lightly saucy rather than wet.