Begin by gathering all of your ingredients. Chop the bell peppers, carrots, and snap peas into bite-sized pieces, and mince the garlic. If your shrimp is frozen, thaw it thoroughly.

In a large pot, bring water to a boil and cook the rice noodles according to package instructions until al dente, about 3-5 minutes. Drain and toss with a splash of oil.

Heat a large skillet over medium-high heat. Add a drizzle of oil, then sauté minced garlic for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for about 3-5 minutes until tender-crisp.

Push the vegetables to the side and add the shrimp, seasoned with Szechuan peppercorns and chili oil. Cook for 3-4 minutes until shrimp turn pink and curl.

In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and any remaining chili oil. Pour this sauce over the shrimp and vegetables, stirring to combine for about 1-2 minutes.

Add the cooked rice noodles to the skillet, and gently toss everything together for 2 minutes, allowing the flavors to meld.