Cook pasta as directed,toss w/ sesame oil, set aside. In bowl, whisk together water, soy sauce, cornstarch, oyster sauce and ground ginger.
Heat 1 tbsp oil in wok or lg skillet, over med-high heat. Cook shrimp, stirring, until pink. Remove shrimp from pan. Heat 1 tbsp oil in wok. Add green bell pepper, celery, broccoli, snap peas, onion, cabbage and garlic. Cook, stirring until slightly tender.
Pour soy sauce mix over veggies. Bring to a simmer. Cook until thickened. Return shrimp to wok and heat through. Toss mix w/ pasta.