Heat vegetable oil in a skillet over medium-high heat and add the shrimp. Saute, flipping to cook on both sides until the shrimp is pink and cooked through. Remove from skillet and set aside.
Add the onion and vegetables to the skillet and saute until tender and onions turn translucent. Remove from skillet and set aside.
Add all of the sauce ingredients except the cornstarch to the skillet. Bring to a boil and then add the ramen noodles. Cook the ramen noodles for a few minutes until they are cooked through. Add the shrimp and vegetables back to the skillet.
Mix 1/4 cup water with the cornstarch, stirring to create a slurry. Add this to the ramen noodles and toss everything together for 2 minutes so the sauce will thicken. If there is not enough liquid in the skillet, add more water. Sprinkle with sesame seeds and green onion and serve!
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.