In
a large wok or skillet, heat 1 tablespoon of the oil. Saute the carrot,
onion and garlic over high heat for 3 minutes, or until the vegetables
are crisp-tender. Remove from wok. Add more oil if necessary; stir-fry
the cucumber and snow peas for 2 minutes. Remove from the wok.
Add
more oil if necessary; stir-fry the shrimp until pink and opaque.
Add the noodles and toss for 2 minutes. Stir in the salsa and the
cooked vegetables. Toss together well. Cover and cook 2 minutes to
heat through. Serve immediately.