Shrimp and Vegetable Stir-Fried Noodles

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Olive oil, for stir-frying

10 snow peas 

1 clove garlic, finely chopped 

One 1-inch piece ginger, finely chopped 

1/2 carrot, sliced into thin rounds 

1/2 bunch scallions, greens thinly sliced on the bias, whites thinly sliced 

5 jumbo shrimp (16/20 count), peeled and deveined 

2 tablespoons oyster sauce

1 tablespoon rice wine vinegar 

4 ounces hand-pulled noodles or fresh Chinese egg noodles, blanched

1 tablespoon unsalted peanuts