Step 1

Bring a large pot of water to a boil. Add the rice noodles to the water in the pot and remove from the heat. Let it stand for 3-4 minutes, stirring gently halfway through to separate the noodles. Drain the noodles and set aside.

Step 2

Meanwhile, in a small bowl or jar, mix together the ingredients for the stir fry sauce.

Step 3

Heat 1 tablespoon of sesame oil in large skillet over high heat. Add in the defrosted shrimp. Cook for 2-4 minutes until the shrimp just turns opaque. Remove shrimp from pan and set aside in a bowl.

Step 4

Add the remaining tablespoon of oil to the skillet and cook the carrots, bell pepper and broccoli for 2-3 minutes, tossing frequently in the pan, until the vegetables start to get tender crisp.

Step 5

Add the stir fry sauce to the pan along with the vegetables. Cook over medium heat, stirring frequently, for 2-3 minutes or until the sauce has thickened.

Step 6

Add the cooked rice noodles and shrimp back to the pan. Toss until all of the ingredients are evenly distributed and coated in the sauce. Remove from heat.

Step 7

Garnish with green onions and sesame seeds. Serve warm.