Heat oil in a large frying pan (or wok) over medium heat. Add broccoli florets and carrots and saute, stirring occasionally, for about 5 minutes.
Add red pepper, snow peas, green onions, mushrooms and Sweet & Spicy Saigon Seasoning to the pan. Continue to saute for another 7 minutes, until vegetables are softened.
Add in the shrimp and cook for another 5 minutes, or until shrimp turns pink. Add in the Spicy Kung Pao Stir-Fry Sauce and the cashews and stir.
Prepare Singapore Street Noodles according to package directions.
To serve, add the noodles to a plate and top with shrimp & veggie mixture. Serve hot.