Cook the noodles according to the package directions.
Toss with the lime juice, soy sauce, sesame oil, and 2 tablespoons of the canola oil.
Heat the remaining 2 tablespoons of canola oil in a large skillet over medium-high heat. Add the shrimp and cook, tossing frequently, until opaque throughout, 2 to 3 minutes.
Stir in the chili-garlic sauce.
Top the noodles and shrimp with the cabbage, snap peas, and carrots, dividing evenly.
Serve with lime wedges and additional chili-garlic sauce.