Season both sides of the shrimp with the smoked paprika, onion powder, salt, and pepper to taste.
1- 1 1/2 pounds raw shrimp, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, salt and pepper to taste
Heat a skillet on medium-high heat with olive oil. When hot, add the shrimp.
1 teaspoon olive oil
Cook for 2-4 minutes, flipping halfway through until the shrimp turns bright pink and is translucent. Remove the shrimp from the pan and set it aside.
Add additional olive oil to the pan if necessary. Add the vegetables, garlic, and ginger to the pan and cook for 3-4 minutes until soft. Remove the vegetables and set aside.
3 cups fresh or frozen mixed vegetables, 3 garlic cloves, 1-2 teaspoons fresh minced ginger
Add the soy sauce, rice vinegar, and brown sugar or sweetener to the pan at medium heat. Stir until the sweetener has fully dissolved.
1/2 cup soy sauce or liquid aminos, 2 tablespoons rice vinegar, ¼ cup brown sugar or sweetener
Combine the cornstarch and cold water separately in a bowl. Make sure the mixture is smooth and fully incorporated. Then add it to the sauce ingredients and stir. Stir for a few minutes until the sauce thickens.
1/2 tablespoon cornstarch, 1/2 tablespoon cold water
Add the cooked shrimp, vegetables, and noodles to the pan. Stir and cook for 2-3 minutes until the sauce is incorporated.
6-9 oz cooked noodles