1). Chop Brussels sprouts in half, rinse and chop bell pepper, and mince ginger. 2). Heat a large skillet with sesame oil over medium-high heat. Then add ginger and cook for 1-minute. 3). Add in shrimp, salt, and pepper. Stir for 1-minute, then set aside. 4). Heat the same skillet with olive oil over medium-high heat, then add in the red bell pepper and Brussels sprouts and cook for 4-6 minutes until the peppers begin to soften and the sprouts develop a slight char. 5). While the vegetables cook, mix the sriracha, soy sauce, chili garlic sauce, and syrup together in a small bowl. 6). Add the sauce to the vegetables and cook until the sauce thickens, stirring occasionally. 7). Drain and rinse the ‘noodles’. 8). Reduce the heat to low and add the ‘noodles’, peanuts, and shrimp. Toss until everything is evenly coated. 9). Serve up 1/3 of the pan, and enjoy slowly and mindfully until 80% full.