Make Curry Sauce: Bring a large skillet to a medium-high heat and add 3 tablespoons of oil. Add 1/2 cup finely chopped onion, ginger, garlic and sesame oil. Let onions sweat, cooking for 10 minutes until they become translucent. Add coconut milk, red curry paste, roasted red chili paste, sugar and soy sauce. Mix thoroughly and let simmer, uncovered.

Roast Veggies: Preheat oven to 350. Cover a baking sheet with aluminum foil and spray with non-stick cooking spray. In a large bowl, combine broccoli, red pepper, mushrooms, onion and cabbage, add 1 tablespoon olive oil and salt; Mix well and spread out on cookie sheet. Move oven rack to the second from the top and broil the vegetables on low for 15 minutes, mixing them halfway through, or until broccoli starts to char slightly.

Boil Noodles: While the vegetables are cooking, cook rice noodles according to package instructions.

Pan Fry Shrimp: Add 2 tablespoons olive oil to a cast iron skillet and bring to medium heat. Add shrimp and sprinkle with kosher salt. Flip after 2-3 minutes, continue cooking for 2-3 more minutes or until fully cooked.

Serving: In individual bowls, add desired amount of noodles, 4-5 shrimp, and about 1/2 cup of vegetables. Pour desired amount of sauce over the top and sprinkle with sesame seeds.