Wash the mushrooms and vegetables. Slice the mushrooms, cut the vegetables into julienne strips, and slice the bell peppers into thin strips. Finely chop the garlic and mince the onion.

In a wok or large nonstick skillet, heat 2 tablespoons of olive oil. Add the shrimp along with half of the minced garlic and the peeled and grated fresh ginger (or ground ginger).

Do not overcook the shrimp. As soon as they turn a nice pink color, remove them from the pan and set them aside in a bowl.

Add the remaining olive oil to the pan and sauté the remaining onion and garlic over medium heat until softened.

Once the onions are translucent, add the vegetables and mushrooms.

Sauté, stirring occasionally with a wooden spoon, until the vegetables are cooked to your liking, either tender or still slightly crisp.

At the same time, bring a pot of water to a boil and season it with a teaspoon of salt. Add the noodles and cook for 3 to 4 minutes, following the package instructions. Once softened, gently separate them using chopsticks or a fork.

Add a tablespoon of olive oil before draining the noodles. They should be cooked al dente, still slightly firm to the bite.

Drain the noodles in a colander.

Before returning the shrimp to the wok and seasoning with the Asian sauces and sesame oil, remove a portion of the vegetables and set them aside. This prevents them from soaking up too much sauce and helps keep their color and texture.

Add the shrimp back to the wok with the remaining vegetables and stir-fry briefly to reheat and coat them with the sauce, then add the noodles.

Toss everything together until well combined. Use chopsticks or tongs to loosen the noodles so they absorb the sauce evenly.

Taste and adjust the seasoning, adding more soy sauce if needed for color or flavor.

Serve on plates, topping with the reserved vegetables, a little chopped parsley, and toasted sesame seeds.

Serve immediately and enjoy.