Heat a saute pan or wok on medium high heat. Add vegetable oil to pan and add the shrimp, cooking for about 1 minute on each side. Remove the shrimp from the pan and add the onions, cabbage and broccoli. Cook over high heat tossing to evenly wilt, for about 2 minutes. Add the water and cover and allow to steam for about 1 minute. Remove the lid and allow any remaining moisture to evaporate. Add the carrots and sweet chile sauce. Bring to a boil and return the shrimp to the pan. Add the vinegar. Toss to evenly coat and reheat. Serve with rice, scallions, and crispy Asian noodles. Serves four.