Cook the noodles. Boil according to package directions until just shy of al dente. Drain, rinse briefly under cool water to stop cooking, and toss with 1 tsp oil to prevent sticking.

Marinate the shrimp. Pat shrimp dry. Toss with soy sauce, rice vinegar, cornstarch, and pepper. Let sit 10 minutes while you prep the sauce and veggies.

Whisk the firecracker sauce. In a bowl, combine soy sauce, oyster sauce, rice vinegar, honey, chili-garlic sauce, sesame oil, broth, and cornstarch. Taste and adjust sweetness or heat.

Prep the aromatics and veggies. Mince garlic and ginger. Slice peppers, carrots, and snap peas. Separate green onion whites and greens.

Sear the shrimp. Heat 1–1.5 tbsp oil in a large skillet or wok over medium-high until shimmering. Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque with light char. Remove to a plate.

Stir-fry the veggies. Add a little more oil if needed. Toss in bell pepper, carrots, and snap peas. Stir-fry 2–3 minutes until crisp-tender.

Build the flavor base. Add garlic, ginger, and the white parts of the green onions. Stir 30–45 seconds until fragrant—don’t let the garlic brown.

Add noodles and sauce. Reduce heat to medium. Add cooked noodles and pour in the sauce. Toss for 1–2 minutes until the sauce thickens slightly and coats everything.

Finish with shrimp. Return shrimp and any juices to the pan. Toss 30–60 seconds to warm through. Off heat, squeeze a little lime or lemon, and sprinkle sesame seeds and green onion tops.

Taste and serve. Adjust with a splash of soy for salt, more chili-garlic sauce for heat, or a touch of honey for balance. Serve hot.