Follow these steps for a perfectly cooked Garlic Shrimp with Rice Noodles:

1. Prepare the Noodles: Cook the rice vermicelli noodles according to package directions. This usually involves soaking them in hot water for a few minutes until tender. Drain them well, rinse with cold water to stop the cooking process and prevent sticking, and set aside. Tossing with a tiny drizzle of sesame oil can also help prevent clumping.
2. Mix the Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, toasted sesame oil, honey (or brown sugar), and Sriracha (if using). Set aside. This ensures the sauce is ready to go when you need it, as stir-frying happens quickly.
3. Prepare the Shrimp: Pat the peeled and deveined shrimp thoroughly dry with paper towels. This is crucial for achieving a good sear rather than steaming the shrimp. If you like, you can season them lightly with a pinch of salt and black pepper, but remember the sauce is also salty.
4. Sauté Aromatics: Heat the butter and/or olive oil in a large skillet or wok over medium-high heat. Once the butter is melted and foamy (or the oil shimmers), add the minced garlic and grated ginger. Sauté for about 30-60 seconds until fragrant. Be very careful not to burn the garlic, as it will become bitter. Lower the heat slightly if necessary.
5. Cook the Shrimp: Add the dried shrimp to the skillet in a single layer. Try not to overcrowd the pan; cook in batches if necessary. Cook for 1-2 minutes per side, or until the shrimp turn pink and opaque and curl into a “C” shape. Overcooked shrimp will be tough and rubbery, so watch them closely. Remove the cooked shrimp from the skillet and set them aside on a plate.
6. Deglaze and Build Sauce: Pour the chicken or vegetable broth into the hot skillet. Scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon – these bits are packed with flavor. Bring the broth to a simmer.
7. Combine Sauce and Noodles: Pour the prepared soy sauce mixture into the skillet. Bring to a gentle simmer and let it cook for 1-2 minutes, allowing it to thicken slightly. Add the cooked and drained rice noodles to the skillet. Toss gently but thoroughly to coat all the noodles evenly with the sauce. Allow the noodles to heat through for another minute or two.
8. Return Shrimp to Pan: Add the cooked shrimp back to the skillet with the noodles and sauce. Toss everything together gently to combine and ensure the shrimp are reheated.
9. Garnish and Serve: Remove the skillet from the heat. Stir in most of the chopped cilantro and sliced green onions, reserving some for garnish. Serve immediately, garnished with the remaining cilantro, green onions, a sprinkle of sesame seeds (if using), and lime wedges on the side for squeezing over.