Cook the high-protein noodles according to the package instructions. Bring a large pot of water to a boil and add the noodles. Cook until al dente, about 6-8 minutes. Drain and set aside.

In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant but not browned.

Add the peeled and deveined shrimp to the skillet. Cook for about 3-4 minutes until they turn pink and opaque, flipping halfway through. Remove from the skillet temporarily.

In the same skillet, toss in the sliced red bell pepper, broccoli florets, julienned carrot, and snow peas. Stir-fry for about 5 minutes until tender-crisp.

Return the cooked shrimp to the skillet with the veggies. Pour in the low-sodium soy sauce, honey, and optional sriracha or red pepper flakes. Toss until well coated and heated through.

Add the prepared high-protein noodles into the mix. Toss gently until combined. Sprinkle sesame seeds and chopped green onions on top before serving.