Add all of the sauce ingredients to a small bowl. Whisk to combine, then set aside.
In a pot on the stove, cook noodles per package instructions (mine cooked for 3 to 5 minutes). Drain well, then toss the noodles in a bowl with half of the sauce and half of the green onions. Set aside.
Peel the shrimp and pat them dry. Sauté over medium-high heat in a pan with olive oil. Cook until they turn pink on one side (1 to 2 minutes), then flip to the other side and cook for an additional 1 to 2 minutes. Add the rest of the sauce into the pan and cook for an additional 1 minute.
Add the noodles to the pan with shrimp and toss them together. Then plate in a bowl, sprinkle with sesame seeds, and the remaining green onions. Add any additional spice with chili oil crunch if needed.
Tips: add veggies like sautéed or steamed broccoli, my Sautéed Baby Bok Choy recipe, shiitake mushrooms, carrots, Napa cabbage, snow peas. Can be eaten cold too for lunch. You can also add browned ground beef or pork, grilled chicken.