Boil water in a large stock pot and when the water starts to boil, add the noodles in it. let cook for about 4 minutes (or according to package instructions) and drain the water using a strainer. Add cold water to the noodles and again strain to drain all water completely. Using kitchen shears, cut the noodles into a manageable length. Keep aside.
In a medium mixing bowl, add the shrimp and all the rest of the ingredients. Mix using your hands to coat all the shrimp with the spices. Keep aside.
Heat a large flat bottomed cooking pot/pan and add the oil. As soon as the oil gets hot, add all the vegetables(cabbage, broccoli, carrots and zucchini). Saute for 2 minutes and then cover and cook for 2 more minutes. Next add the garlic, ginger and the mushrooms and stir fry for 1 minute.
Next add the marinated shrimp along with the water (it will let out water). Stir to mix the shrimp with the veggies. Cover and cook for 2 more minutes.
Mix all the sauce ingredients in a bowl.
Open the pot and add the cooked noodles. Pour the teriyaki sauce all over the noodles and the veggies. Stir gently taking care not to mush the veggies too much. Turn the heat off.
Transfer into serving bowls making sure to add the sauce from the bottom too. Garnish with scallions on top.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/06/teriyaki-shrimp-noodles-paleo-aip.html