1. Begin by soaking the rice noodles in hot water for about 10 minutes or until they are tender. Drain and set them aside.
2. In a large pan or wok, heat the vegetable oil over medium-high heat. Add the shrimp, and cook them for 2-3 minutes until they turn pink. Remove the shrimp from the pan and set them aside.
3. Add the minced garlic and grated ginger to the pan, sautéing for about 30 seconds until fragrant. This step always reminds me of helping my abuela in the kitchen, stirring her pots with love and care.
4. Add the sliced bell pepper and sugar snap peas to the pan, stirring for 3-4 minutes until they are just tender.
5. Return the shrimp to the pan, along with the soy sauce, oyster sauce, sesame oil, and chili flakes. Stir everything together to coat the ingredients evenly.
6. Gently incorporate the drained noodles into the pan, tossing them with the shrimp and vegetables. Cook for another 2 minutes, ensuring the noodles are heated through and well combined with the sauce.
7. Finish by garnishing the stir fry with chopped green onions and sesame seeds. Season with salt and pepper to taste.

And there you have it, a delightful meal ready in no time, just like the quick meals my mom used to whip up for our bustling family evenings.