In a large skillet or wok, heat sesame oil on medium heat and season shrimp with salt, pepper, and one tbsp of chili garlic sauce (or sriracha). Cook until they are pink and firm to touch, this should take about 1 to 2 minutes. Remove from heat once fully cooked.
In the same wok or a large pot, add 1 tbsp of veggie or sesame oil on medium heat and add mushrooms, peppers, and onion and cook for 3 minutes. Add garlic and cabbage within the last minute of cooking the veggies.
Once the veggies are done cooking, slowly add the stock, soy sauce, lime juice, chili sauce, or sriracha and agave nectar. Bring to a boil on medium heat and let the mixture simmer for about 8 to 10 minutes.
Once the broth and veggies have simmered, add the uncooked ramen noodles to the broth and cook for 3 minutes. I also like to add in jalapenos at this time.
Once completed, top with more fresh lime juice, lime wedges, and serve in bowls with fresh cilantro and a boiled egg. Season if needed, enjoy, and be sure to tag me in any pics at @elle.thefoodie!