Combine all of the ingredients in a bowl and whisk well until a creamy sauce forms. Set aside.
For the bowls
Cook the noodles according to the package instructions. Strain and rinse with cold water, and set aside.
Using a large pan, heat the avocado oil over medium heat. Add the shrimp and season with salt and pepper. Saute for 3-4 minutes, or until the shrimp is pink and cooked through. Top with half of the lime juice, and coconut aminos. Stir to coat and set the shrimp aside, allowing it to cool a bit.
Assemble the bowls by dividing all of cooked noodles and shrimp between two bowls, as well as the vegetables and herbs. Top with sauce and toss to coat all of the ingredients in the sauce. Serve with lime wedges and enjoy!