Heat 1 tbsp of oil on a non-stick pan over medium high heat. Add the shrimps and cook for about 30 seconds on each side. Remove from heat, transfer to a bowl and set aside.
To prepare the sauce mixture, combine the low-sodium soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl and set aside.
To prepare the cornstarch slurry, combine 2 tsp of cornstarch with 5 tsp of cold water in a small bowl and set aside.
Heat 2 tbsp of oil on a non-stick pan over medium high heat. Add the garlic, shallots, and ginger and stir-fry until fragrant and tender, about 30 seconds. Add the ground pork and stir-fry while breaking the pork into smaller pieces. Continue to stir-fry the pork for about 1 minute, or until it is no longer pink. Add the bok choys and stir-fry for another minute until they are softer but still has a crunch. Pour in the chicken broth and add the sauce mixture and stir well. Let the sauce come to a boil and stir in the cornstarch slurry. Let sauce come back to a boil and thicken slightly, then add the beaten egg while continuously stirring the sauce. Add the cooked shrimps and let sauce simmer for another minute.
Pour sauce directly over the flat rice noodles and top with chopped green onions.
