Marinate the shrimp: In a medium bowl whisk together the soy sauce, seasoned rice vinegar, and brown sugar until the sugar has dissolved. Then whisk in the olive oil, sesame oil, minced garlic, and grated ginger. Place the shrimp in the bowl with the marinade. Toss to coat with the marinade and chill until ready to cook, about 15-30 minutes.
Toast sesame seeds: If you haven’t already done so, toast the sesame seeds in a small sauté pan over medium high heat until lightly browned. Use a dry pan.
Stir-fry shrimp and green onions: Heat cooking oil in a large stick-free sauté pan or wok (you can use a stainless steel frying pan) on high heat. When the oil is shimmering hot, almost smoking, use a slotted spoon to move the shrimp from the marinade into the hot pan. (Watch out, it will splatter.) Stir-fry for a minute.
Continue to stir fry, turning the individual shrimp over if necessary, until the shrimp are pink and just cooked through. No more than 2 minutes max total cooking time, a minute on each side. Be careful not to overcook the shrimp.
Reduce marinade: Remove shrimp from pan and transfer to a serving bowl. Place the remaining marinade in the hot sauté pan and simmer it until it has reduced to a syrup. Let simmer on medium until sauce is reduced by about half; be careful not to burn it!
*To cook the rice noodles, soak in boiling water for 10-20 minutes, or until softened.
Add the rice noodles to the skillet, and toss to coat. Cook over low heat until noodles are just beginning to absorb the liquid. Add the shrimp back into the skillet and toss everything together. Serve.