This is such a favorite meal of ours now, and it's one of those things that you can really through anything in, the best. You can buy a bag of frozen mixed veges, which works great, and saves on the prep time! But I really just use whatever I have in the fridge. :)
1 onion chopped
2 cups chopped bok chow
1-2 cups broccoli florets
1 cup spiralized or julienned carrots
6 ounces pasta (I used brown rice spaghetti noodles)
15 fresh/raw/cleaned shrimp
soy sauce, ginger, garlic, scallions
In a pot of water cook the pasta as directed, drain it, rinse it with cold water and set aside. Saute your vegetables in the same pot, on a high heat, with a drizzle of olive oil, season with salt and pepper. I like my vegetables a little crispy still, but cook as desired. Transfer your cooked veges to your serving bowl and set aside.
In the same pan, on high heat, with a drizzle of olive oil, place all your shrimp (hopefully they all fit in the pan). Salt and pepper your shimp, and if using fresh garlic or ginger you can add it now, but you can use dry garlic/ginger as well. About 2-3 minutes on each side should give you a nice sear. Transfer your shrimp to your serving bowl with the vegetables.
In the same pan, on high heat, with a drizzle of olive oil, add your cooked and drained pasta. Get a good sear on your noodles before tossing, it should only take a few minutes to do the whole pan. Add a few tablespoons of soysauce, toss, and add veges and shrimp to your pan. On high heat, toss a few times, just to re-heat everything, and serve! Top with scallions and serve with sriracha!