Step 1

Heat a large pot of water to boiling on high.

Step 2

Meanwhile, mix all the Sauce ingredients together in a medium-sized bowl. Transfer to a small saucepan, boil until thickened, stirring as needed. About 1 minute. Turn off the heat and set aside. Add more honey or chili sauce if desired.

Step 3

Heat a large skillet over medium-low heat. Add olive oil, garlic, ginger, and red chili flakes. When the ingredients begin to gently sizzle, cook, stirring as needed for 3 minutes to infuse the flavors into the oil, turn off the heat. Do not brown the garlic!

Step 4

Dry the shrimp with paper towel, season with salt and pepper on both sides.

Step 5

Turn the heat up to medium and add the shrimp to the infused oil. Cook for about 3 minutes on each side. Transfer to a plate. Turn off the heat, reserve pan.

Step 6

Add noodles to the pot of boiling water, cook for 4 minutes, or as suggested by the manufacturer. Drain with a colander and keep warm.

Step 7

Turn heat to up to medium-high on the reserved pan. Add mushrooms and carrots, saute for 2 minutes. Add cabbage and peas, saute for an additional 2 minutes.

Step 8

Turn off the heat and add cooked noodles and shrimp to the pan. Gradually add enough sauce to coat the ingredients, stirring gently to combine.

Step 9

Divide dish into 4 servings, top with cilantro and serve with a lime slice.