Bring a medium sauce pot of water to a boil. Remove from the heat, add the glass noodles, and soak until just tender, 3 to 5 minutes. Drain and rinse with cold water.
While the water heats and the noodles soak, prepare the shrimp.

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.

In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.

• Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
• Trim the root ends from the scallions; cut 4 scallions on the diagonal into 2-inch pieces. Thinly slice the remaining 2 scallions for garnish.
• Trim the ends from the snow peas; cut the snow peas in half on the diagonal.
• Crack the eggs into a small bowl and season with salt and pepper. With a whisk or fork, lightly beat until just blended.

In the same pan used for the shrimp, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the eggs and cook without stirring until just starting to set, about 30 seconds. Add the bell pepper and 2-inch scallion pieces and stir with the eggs; season with salt and pepper and cook, stirring often, until the vegetables are crisp-tender, 2 to 3 minutes. Stir in the cabbage, carrots, and snow peas and cook until the vegetables are just tender, 1 to 2 minutes.
Stir in the noodles, stir-fry blend, and rice vinegar and cook until the noodles are warmed through, 1 to 2 minutes. Remove from the heat, toss in the shrimp, and season to taste with salt and pepper.

Transfer the stir-fry to individual bowls, garnish with the sliced scallions, and serve.