Step 1

Cook noodles according to package directions; drain and chill until ready to serve. Whisk together rice vinegar, sesame oil, soy sauce, brown sugar, and Sriracha in a bowl; set aside.

Step 2

Pat shrimp dry with paper towels; sprinkle evenly with salt, pepper, and garlic powder. Heat 1 tablespoon of  the oil in a large skillet over medium- high. Add shrimp; cook, stirring often, until slightly crispy and cooked through, 3 to 4 minutes. Transfer shrimp to a plate, and cover with aluminum foil to keep warm.

Step 3

Wipe skillet clean, and add remaining 1 tablespoon oil. Add carrots, snow peas, and red onion; cook over medium-high, stirring often, until vegetables are tender-crisp, 4 to 5 minutes. Remove from heat, and toss with 3 tablespoons of the vinegar mixture.

Step 4

Toss chilled noodles with 1⁄4 cup of  the vinegar mixture; divide evenly among 4 bowls. Top each with vegetable mixture and shrimp. Sprinkle with cilantro, if desired, and serve with the remaining vinegar mixture.