Add noodles to boiling water and stir occasionally until al dente, 4-5 minutes.
Set aside ½ cup pasta cooking water. Drain pasta in a colander and rinse with cold water. Set aside.
Prepare the Ingredients
Stem, seed, and slice red bell pepper into ¼" strips.
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions on an angle. Keep green and white portions separate.
Remove strings from snap peas, if necessary, and halve.
Pat shrimp dry.
Cook the Shrimp
Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and shrimp to hot pan.
Cook until lightly charred and shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Remove from burner. Transfer shrimp to plate.
Reserve pan, no need to wipe clean.
Cook the Vegetables
Return pan used to cook shrimp to medium heat and add 1 Tbsp. olive oil, bell pepper, white portions of green onions, and snap peas. Stir often until mostly cooked, 3-4 minutes.
Stir in slaw mix and cook, 1-2 minutes.
Finish the Dish
Add noodles, oyster sauce, shrimp, and ¼ cup reserved pasta water. If too dry, add additional reserved water 1 Tbsp. at a time until correct consistency is reached.
Add Sriracha (to taste). Stir often until warmed through, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!