Bring a large pot of salted water to a boil. Cook noodles until al dente, 2 to 3 minutes or according to package directions. Drain and rinse with cold water.
Combine ginger, garlic, vinegar, soy sauce, 1/3 cup of the oil, sriracha, snow peas, scallions, bell pepper and sesame seeds in a large bowl. Add noodles; mix well with your hands. Taste and season with salt and pepper, if desired.
Devein shrimp by running a sharp knife down backs to remove black streak. Rinse with cold water.
Heat a cast-iron skillet over medium-high heat until very hot. Toss shrimp with remaining 2 teaspoons oil; season with salt and pepper. Sear on both sides until cooked through, about 1 minute per side. Divide noodles among 4 bowls, top each with shrimp and serve.