Gather all your ingredients. Chop bell peppers, carrots, snap peas into bite-sized pieces, and mince garlic.

Bring a pot of water to a boil and cook rice noodles for 3-5 minutes until just al dente. Drain and toss with oil.

Heat oil in a skillet, add minced garlic, and sauté for 30 seconds until fragrant. Add vegetables and stir-fry for 2-3 minutes.

Push vegetables aside, add shrimp with Szechuan peppercorns and chili oil, cooking for 3-4 minutes until shrimp are pink.

Whisk together soy sauce, rice vinegar, brown sugar, and chili oil. Pour over shrimp and vegetables.

Add cooked noodles to the skillet, tossing everything together for 2 minutes to combine flavors.

Serve hot, garnished with green onions and sesame seeds.