For the coconut curry sauce: 

1. In a 2 quart saucepan, heat the oil over medium heat. Add the onion and ginger and sauté for 3 to 4 minutes, or until soft.
2. Add the curry paste and cook for 1 minute. Stir in the coconut milk, sugar, hot sauce, fish sauce, soy sauce, and broth. Simmer for 15 to 20 minutes, or until reduced and thickened a bit, although it will still be a soupy consistency at the end.
3. Stir occasionally. Taste and add more hot sauce, if desired.

For the shrimp bowls: 

1. Prepare the noodles according to package directions and drain. Set aside and toss with a little oil to keep from sticking.
2. Meanwhile, in a large skillet, heat 1 tbsp of the oil over medium-high heat. Pat the shrimp dry and season lightly with salt and pepper. Stir-fry the shrimp for 2 to 3 minutes, or until opaque. Set aside.
3. Add the remaining 1 tablespoon of oil to the pan. Add the frozen vegetables and stir-fry for 5 to 7 minutes, or until tender-crisp. Remove the pan from the heat.
4. Add the noodles, shrimp, and sauce to the veggies and gently toss together until combined. Divide among 4 bowls. Serve each bowl topped with the cabbage, peanuts, and a lime wedge.
5. After preparing the sauce, freeze in a freezer container or bag next to the frozen shrimp and frozen veggies.
6. To prepare from frozen, you will need to have pasta, purple cabbage, peanuts, and lime wedges on hand. Thaw the shrimp in the refrigerator or in a colander by running cool water over them. Thaw the sauce in the refrigerator or using the defrost setting of the microwave.*