Spicy Pan-Fried Noodles

Base recipe: http://cooking.nytimes.com/recipes/1016942-spicy-pan-fried-noodles

Modifications
I brined some shrimp and threw that in the pan with the first half of the scallion/sauce. I added the spinach to wilt, then added matchstick carrots. Probably should have added the carrots first, then wilted the spinach. Either way, once the veggies are in and somewhat softened, add the rice noodles and toss the sauce in.

Instead of sriracha, I used Korean red pepper paste, and probably too much. Maybe next time, I'll only use half a tablespoon or so, and Korean red pepper powder for any additional heat.