Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea. Quarter the lime(s). In a bowl, whisk together the soy sauce, soy-miso sauce, orange marmalade, the juice of 2 lime wedges (or 4 wedges for 4 servings), 2 tablespoons of water (or 4 tablespoons for 4 servings), and up to half the chili crisp, depending on how spicy you'd like the dish to be.

Pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper if desired. Season with as much of the remaining chili crisp as you'd like; toss to coat. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Transfer to a bowl and cover with foil keep warm. Wipe out the pan.