In a medium sized bowl, whisk together hoisin, vinegar, soy sauce, brown sugar, sesame oil, sriracha, ginger, garlic, and pepper. This is our sauce. Set aside.
Place shrimp into another medium sized bowl, then pour half of the sauce (about 1/2 cup) over shrimp and let marinate in the fridge for 30 minutes.
Place cornstarch into a third medium sized bowl, then slowly whisk the chicken broth into the cornstarch until smooth.
Whisk the broth/cornstarch mixture into the remaining sauce. Set aside.
Heat 2 tablespoons vegetable oil in large straight edged sauté pan over medium-high/high heat.
Add the shrimp (with juices) and stir-fry for about 1-2 minutes or until cooked. Remove shrimp (and juices) from pan and set aside.
Heat remaining 2 tablespoons oil.
Once hot, stir in carrots and sauté for 2 minutes.
Stir in remaining veggies: pepper, cabbage, mushrooms, broccoli, water chestnuts, and green onions.
Season with a touch of salt and pepper, and cook for 2-5 minutes, or until the veggies are cooked to your liking.
Stir in the sauce, and bring to a simmer for 30 seconds or until sauce starts to thicken.
Stir in the cooked shrimp and noodles.
Taste and re-season, if necessary, then serve and enjoy!
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