Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Halve the lime(s) crosswise; squeeze the juice into a bowl. In a separate bowl, whisk together the soy glaze, sesame oil, black bean-chile sauce, and 1/4 cup of warm water (or 1/2 cup for 4 servings).

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s) and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Pat the shrimp dry with paper towels; season with salt and pepper if desired. Add the prepared shrimp to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until slightly opaque.

Using your hands, carefully separate the noodles. To the pot, add the noodles and sauce. Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through and the shrimp are opaque and cooked through. Turn off the heat. Stir in the lime zest and as much of the lime juice as you'd like. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and sesame seeds. Enjoy!