In a small bowl, combine the chicken broth, Hoisin sauce, soy sauce, and cornstarch. Set aside.
Add 2 tbsp. olive oil to a large pan and heat it for about a minute.
Add in the ginger and garlic, allowing to simmer for about 3-4 minutes.
Add the shrimp to the pan and cook until pink on all sides and cooked through. Remove shrimp from pan and set aside.
Add remaining 1 tbsp. oil to pan and saute the red pepper, carrots, red onion, and sugar snap peas.
Allow vegetables to cook for about 4-5 minutes, stirring every now and then.
Add in the prepared sauce from step 1 and allow to simmer until sauce thickens.
Return shrimp to pan and stir until all is combined.
Run the zucchinis through your spiralizer to create noodles, or cut with a peeler.
Add zucchini noodles to pan and stir to combine.
Sprinkle sesame seeds on top for an added crunch. Serve!