Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain.
In a non-stick pan over medium heat, heat the sesame oil. Add the peppers and cook until soft, bout 3-4 minutes. Add the garlic and ginger, then sauté for 1 minute. Add the shrimp and season with salt and pepper. Cook until the shrimp start to firm up and become pink, about 3 minutes, then remove from the pan.
Pour in the soy sauce, chicken broth, tomato, Sriracha, and rice wine vinegar and whisk until combined. Mix the cornstarch with a little bit of water to dissolve it completely and stir it into the pan a little at a time to thicken the sauce. Simmer for 1-2 minutes, until the sauce reduces and thickens.
Toss in the noodles and shrimp. Garnish with scallions before serving.