1-First Step: Get everything ready Before you start cooking, gather and prep all of your ingredients. Peel and devein the shrimp if needed, mince the garlic, julienne or shred the carrot, slice the red bell pepper, and thinly slice the green onions. This recipe moves quickly once the pan is hot, so having everything ready makes the process smooth and stress-free. If you are cooking for a gluten-free or low-carb diet, this is also the time to swap in your preferred noodles. Bring a large pot of salted water to a boil. This will be used for the spaghetti and broccoli. At the same time, whisk together the sauce ingredients in a small bowl so it is ready to pour when the stir fry is done. That simple step saves time and keeps the whole dish moving.

2-Second Step: Cook the noodles and broccoli Add 8 ounces of spaghetti noodles to the boiling water and cook according to the package directions. Use whole grain or lentil spaghetti if you want a little more fiber and protein, but any noodle you like can work. In the last 2 to 3 minutes of cooking, add 3 cups of broccoli florets to the same pot. This lets the broccoli soften just enough while keeping some bite. Cook the pasta al dente so it does not turn mushy when tossed with the sauce later. Once the noodles and broccoli are done, drain them well and set them aside. If you are making the low-carb version, you can skip the pasta and use zucchini noodles later instead.

3-Third Step: Mix the sauce In a small bowl, whisk together 1/4 cup low-sodium soy sauce or coconut aminos, 1/4 cup fresh orange juice, 2 tablespoons honey or agave, 2 tablespoons hoisin sauce, 2 teaspoons sesame oil, 1 teaspoon freshly grated ginger, and 1/4 teaspoon chili flakes. This sauce is the heart of the dish. It is salty, sweet, tangy, and a little spicy all at once. Fresh ginger gives the best flavor, but ginger powder can work if that is what you have. If you want the sauce a little sweeter, brown sugar is a better swap than maple syrup for this recipe. Taste the sauce and adjust it if needed, but remember the noodles and shrimp will also pick up some seasoning as they cook.

4-Fourth Step: Cook the shrimp and vegetables Heat 1 tablespoon olive oil or peanut oil in a large skillet over medium-high heat. Once the oil is hot, add 1 pound large shrimp, 3 minced garlic cloves, and a pinch of salt and pepper. Cook the shrimp for 2 to 3 minutes, stirring once or twice, until they begin to turn pink and opaque. Do not overcook the shrimp. That is one of the biggest mistakes people make with shrimp stir fry. Once the shrimp are almost done, stir in 1 medium carrot and 1 red bell pepper. Cook for 1 minute more so the vegetables warm through but still keep some crunch. If you like extra vegetables, this is a great moment to add zucchini, snap peas, or mushrooms.

5-Fifth Step: Toss everything together Add the cooked noodles and broccoli to the skillet with the shrimp and vegetables. Pour the sauce over the top and toss gently until everything is coated. Keep the heat on medium-high for just long enough to warm the noodles and help the sauce cling to the ingredients. If the pan looks dry, add a splash of water to loosen things up. This is where the dish really starts to shine. The noodles soak up the orange-ginger sauce, the broccoli stays bright, and the shrimp adds that tender, juicy bite that makes the meal feel complete. If you are using chickpea noodles or lentil noodles, toss carefully so they do not break apart.

6-Final Step: Garnish and serve Transfer the shrimp noodle stir fry to serving bowls or a large platter. Top with 2 to 3 sliced green onions and 2 tablespoons toasted sesame seeds. Serve right away while everything is hot and fresh. A squeeze of extra orange juice can add more brightness if you like a lighter finish. For a simple weeknight meal, serve this dish as-is. If you want something heartier, pair it with a side salad or steamed vegetables. If you enjoy seafood dinners, you might also like this garlic grilled shrimp recipe for another easy shrimp idea.