Shrimp and Vegetable Stir Fry with Rice Noodles

Boil a pot of water and cook the rice noodles according to the package. Al dente is best as they will continue to cook in the pan. Drain off the water and set aside.
In a mixing bowl, combine low sodium soy sauce, light brown sugar, cornstarch, sesame oil, rice vinegar, and broth. Whisk well and set aside.
Peel and devein the thawed shrimp. Season with salt and pepper. Option to remove the tails.
Heat a large sauté pan over medium high heat. Add one tablespoon avocado oil. Once hot, add the prepared shrimp and cook for 2-3 minutes per side. Remove the shrimp from the pan.
In the same pan, reduce the heat to medium/low and add the remaining one tablespoon of avocado oil.
Next, add the broccoli florets, julienned carrots, thinly sliced shallot, julienned red bell pepper, minced garlic and ginger. Saute for 3-4 minutes stirring frequently. Deglaze the pan with ¼ cup water or seafood stock and sauté for 2-3 minutes stirring frequently.
Then, add the thinly sliced cabbage. Season everything with salt and pepper. Stir until well combined. Once the vegetables have softened to your liking, add the cooked rice noodles, and the cooked shrimp along with any juices.
Pour the soy sauce mixture over everything and stir until well combined. Once the sauce begins to reduce and thicken, you can add the thinly sliced Fresno chilis and basil chiffonade. Sauté for 1-2 more minutes or until the basil has softened. Top everything with sesame seeds and serve hot.