Bring a pot of salted water to a boil. Cook the high-protein noodles according to the package directions until al dente. Drain and set aside, tossing with a little sesame oil to prevent clumping.

Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat.

Add the minced garlic and ginger. Stir constantly for about 30 seconds until fragrant but not browned.

Add the shrimp in a single layer. Cook 2 to 3 minutes, turning once, until the shrimp turn opaque and pink. Remove from the pan briefly if needed to avoid overcooking.

Add the mixed vegetables and stir-fry for 3 to 4 minutes until they are tender-crisp and still vibrant.

Return the shrimp (if removed) and add the cooked noodles. Pour in the soy sauce, season lightly with salt and pepper, and toss everything together.

Stir-fry for another 2 to 3 minutes until the flavors marry and the noodles are heated through.

Turn off the heat. Plate immediately and garnish with chopped green onions and sesame seeds.