Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen medium shrimp
3 tablespoons water
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons Asian chili sauce (Sriracha sauce)
2 tablespoons canola oil or olive oil
4 cloves garlic, minced
2 teaspoons grated fresh ginger
3 (8 ounce) packages refrigerated spaghetti-shaped noodle substitute (such as House Foods® Tofu Shirataki brand)
1 (12 ounce) bag fresh stir-fry vegetable medley (such as Dole® brand)
¼ cup sliced green onions (2) (optional)
½ teaspoon toasted sesame oil
Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Meanwhile, in a small bowl whisk together the water, hoisin sauce, soy sauce, and Asian chili sauce; set aside.
In a 12-inch skillet heat 1 tablespoon of the canola oil over medium-high heat. Add shrimp, garlic, and ginger to hot oil. Stir-fry about 2 minutes or until shrimp are opaque. Remove shrimp from skillet; cover with foil set aside. Meanwhile, drain and rinse the noodle substitute; pat dry with paper towels.
Heat the remaining 1 tablespoon canola oil in the skillet. Add vegetables to hot oil; stir-fry 3 to 4 minutes or until crisp-tender. Add noodle substitute and hoisin sauce mixture to the vegetables in skillet; stir to coat. Return shrimp to skillet; toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced green onions. Drizzle with sesame oil. Serve immediately (sauce will thin as it stands).