Cook noodles according to package directions until just tender. Drain and toss immediately with a small drizzle of oil to prevent sticking. Set aside within easy reach of your stove.

Heat olive oil in a large skillet or wok over medium-high heat until it shimmers and looks slightly rippled. A properly preheated pan gives you a golden sear instead of steamed shrimp.

Add minced garlic and the pat-dried shrimp in a single layer. Cook for 3 to 4 minutes, stirring once or twice, until shrimp curl and turn pink and opaque. Cook in two batches if the pan feels crowded.

Stir in the sliced bell pepper, broccoli florets, and snap peas. Spread briefly for even heat contact. Cook for 4 to 5 minutes until bright in color and tender-crisp. Do not overcook as they will finish with the noodles.

Pour in the soy sauce, honey, and sesame oil all at once. Stir constantly for about 1 minute until the sauce turns glossy and coats everything evenly.

Add the cooked noodles and toss well for 2 minutes until the sauce clings to every strand. Season with salt and pepper to taste. Serve hot topped with chopped green onions.