Prepare noodles according to package directions. Drain and set aside. Cut zucchini into ¼-inch thick planks and then slice into long, thin strips; set aside. Heat 2 teaspoons Roasted
Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add shrimp and sauté until cooked through. Transfer to a bowl. Heat remaining 1 teaspoon
Roasted Garlic Grapeseed Oil in the now empty skillet. Add bell pepper, carrots, red onion, and snap peas. Cook vegetables for 7-10 minutes or until tender, but still crisp. Add cooked shrimp, zucchini, cooked noodles, and Hoisin Sauce to the skillet. Toss to combine; cook until heated through. Garnish with sesame seeds if desired.
