Mix brown saugar, minced ginger, oyster sauce, minced garlic, soy sauce and sesame oil then set aside.
In a pot full of salted water, cook the pasta until fully cooked.
In a large skillet, add olive oil and all the mushrooms to cook for 1 minute then add the bell pepper, carrot and cilantro also, add half of the sauce then continue cooking for another 2 to 3 minutes.
Stir in the shrimp and cook for 4 more minutes.
After that, add the pasta and the other half of the sauce keep stirring for another 2 minutes. Serve hot.
Notes
To store I recommend keeping leftovers in the fridge for 1-2 days.