How to Make It
Use a spiralizer or julienne-style peeler to cut the carrot, broccoli stem, and zucchini into separate piles of noodle-like strands.
Heat the sesame oil in a wok, and stir-fry the shrimp for about 2 minutes, until they are pink and cooked through. Remove with a slotted spoon, and set them aside. Return the pan to the heat, and stir-fry the carrot and broccoli "noodles" with the ginger for 2-3 minutes or until beginning to soften. Add the zucchini noodles, and stir-fry for 2-3 minutes before returning the shrimp to the pan to reheat. Drizzle with the soy sauce, and then toss to coat.
Heap the "noodles" in a dish, and serve immediately, sprinkled with the sesame seeds.