Cook the Ramen as per the packages directions. Drain, rinse, and set aside.
In a small bowl, mix the 2 teaspoons of sesame oil, fish sauce, and sambal oelek. Set aside.
Heat a large skillet over medium-low heat.
When the skillet is hot, add 1 tablespoon sesame oil, garlic, carrots, and broccolini. Stir right away and care to not brown or burn the garlic. Sauté until the carrots and broccolini are tender enough to pierce with a fork, but still crisp (approx. 5 minutes).
Add the shrimp and sauté until the shrimp is cooked through (approx. 2 minutes).
With a spatula, move the vegetables and shrimps to the sides of the skillet and add the egg. Treat it like you would a scrambled egg, stirring it occasionally, until it breaks off into fluffy chunks (approx. 1-2 minutes).
Toss the drained Ramen noodles into the skillet.
Stir in the sesame sauce mixture and carefully toss until the noodles are coated and heated through. Taste, and if needed, add a bit more sesame oil and/or sambal oelek.
Remove from heat, garnish with sliced scallions, sesame seeds, and sprouts.
Serve warm.