Cut each shrimp to 2-3 pieces and marinate with 1 tsp of white wine or Japanese Sake. Set Aside.
Preheat a non-stick large pan on medium heat with 1 tbsp Canola oil, add shrimp and stir-fry until the shrimp is fully cooked. Transfer the shrimp to a plate and set aside.
Clean the pan with paper towel, add ½ tbsp of oil and heat over medium high heat. Add kimchi, carrot, red and yellow peppers and cook until the vegetables soften. Add the yakisoba noodles, stirring to coat with oil.
Add ¼ cup of water and cook until water evaporates. Add shrimp and purple cabbage, drizzle yakisoba sauce over the noodles. Toss together to combine, while seasoning with salt and pepper if needed.
Transfer the noodles to 2 bowls, garnish with green onion, snap pea, and peanuts.