Heat the oil in a large nonstick skillet over medium high heat. Add the bell pepper and stir fry until slightly softened, about 2 minutes. Transfer the peppers to a dish and set aside.

Return the pan to high heat. Add in the shrimp, and sprinkle with the Simply Asia Sweet Ginger Garlic Seasoning and a pinch each of salt and pepper. Cook on each side until pink and opaque, about 2 minutes per side. Transfer the shrimp to a plate and set aside.

Using a spiralizer, process the zucchini into thin strands. Cut some of the large pieces in half with kitchen scissors and set aside.

Return the large pan to medium heat and add in the oil. Add the scallions, garlic, ginger, Simply Asia Sweet Ginger Garlic Seasoning and cook for one minute, until fragrant. Then add in the coconut sugar and stir until it melts and begins to lightly caramelize, about 2 minutes.

Mix a few tablespoons of the coconut milk with the cornstarch until the lumps disappear, then add in rest of the coconut milk, fish sauce, lime juice, and the cornstarch slurry to the pan. Heat on high until it begins to boil, then reduce the heat to medium and simmer for 5-6 minutes until thickened slightly.

Next, add in the zucchini, cabbage, edamame and toss to coat in the sauce.

Finish by adding the cooked bell pepper, shrimp and the fresh mango to the stir-fry and stirring to warm through.

Using tongs, plate the noodles, vegetable and shrimp onto four plates, shaking off any excess moisture. Once the mixture has been removed from the pan, bring any residual liquid back up to a boil for a few minutes over high heat until the sauce is thick and syrupy.

Drizzle with thickened sauce over the stir-fry, then top the plates with the additional sliced scallions, coconut shavings and cilantro, if desired. Enjoy hot.