Whisk together the ingredients for the sauce and set aside.
Note: I recommend using warm water to make the sauce because it will make mixing the nut butter much easier.
Cook noodles according to the instructions provided on the package, drain and set aside. If you do not have any instructions and need help, just bring a pot of water to a boil and add the noodles. Rice noodles cook pretty quickly so they should be soft and ready to enjoy in 3 – 5 minutes.
Set a nonstick skillet on medium high heat. Once hot, spray with oil then add the shrimp. Sprinkle fresh cracked pepper on the shrimp as it cooks. Cook for about 6 – 8 minutes OR until the shrimp is plump and cooked through. Set aside on a plate to cool down.
In 3 large jars, evenly divide the sauce among the jars. Then top with noodles, cabbage, sugar snap peas, bell pepper, mango and shrimp. Store in the fridge for 3 – 4 days.
When ready to eat, set the jar on the counter for 10 minutes in case the dressing has become too thick. Then flip the jar upside down and vigorously shake the jar to disperse the sauce throughout. Unscrew the top and either pour the contents into a bowl/plate, or just eat straight from the jar.