Bring a large 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 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side. Transfer to a plate. Wipe out the pan.

• Remove the stem, ribs, and seeds from the bell pepper; thinly slice the bell 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. Using a whisk or fork, lightly beat until just blended.

In the same pan used for the shrimp, warm 1 teaspoon oil over medium heat until hot but not smoking. Add the eggs and cook, stirring gently, until just starting to set but still slightly undercooked, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.

In the same pan used for the eggs, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the bell pepper and 2-inch scallion pieces, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add the cabbage, carrots, and snow peas and cook, stirring occasionally, until the vegetables are just tender, 2 to 3 minutes.
Stir in the noodles, eggs, stir-fry blend, and rice vinegar and cook until the noodles are warmed through and the eggs are set, 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.