Shrimp & Veggie Rice Noodle Stir-fry

1. Take 1-2 pounds of shrimp and place on a baking sheet lined with tinfoil. Spray with organic avocado oil. Bake shrimp in oven at 350°F (175°C) for 25 minutes, then set aside.
2. Take a wok and place over medium/high heat, then spray with organic avocado oil. Add sliced mushrooms, baby corn, snow pea pods, 1 tablespoon of organic garlic powder, and 1 teaspoon of parsley. Simmer in the wok, stirring occasionally.
3. Take a large pot and boil water. Add the entire package of rice noodles and boil until tender. Drain the noodles.
4. Add the drained noodles to the wok with the veggies. Add your desired amount of no-soy teriyaki sauce. Then add the cooked shrimp and continue to stir occasionally until everything is mixed thoroughly.
5. Garnish with sesame seeds and enjoy!