Asian Zucchini Noodle Stirfry W Shrimp

• 1/2 cup chicken broth
• 1/4 cup hoisin sauce
• 1 tablespoon low sodium soy sauce
• 3 tablespoons olive oil divided
• 1 tablespoon minced garlic
• 1 teaspoon fresh ginger minced
• 1 pound shrimp jump, shelled and deveined
• 1 bell pepper medium, sliced
• 1/2 cup shredded carrots
• 2/3 cup red onion sliced
• 1 cup sugar snap peas
• 2 medium zucchini cut into noodles
• toasted sesame seeds for garnish

1. In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
2. Place a large saute pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
3. Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
4. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
5. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

chicken broth, hoisin sauce, soy sauce, olive oil, garlic, fresh ginger, shrimp jump, bell pepper, carrots, red onion, sugar snap peas, zucchini, sesame seeds

Taken from www.yummly.com/recipe/Asian-Zucchini-Noodle-Stirfry-w-Shrimp-1391456 (may not work)