Instructions

• Bring a large pot of water to a boil. Add the 12 ounces soba noodles and cook, stirring occasionally, until tender, about 4 minutes. Drain and rinse the noodles under cold water. Transfer the noodles to a large serving bowl.
• In a medium bowl, combine 2 tablespoons of the 1/4 cup sesame oil with the 2 tablespoons low-sodium soy sauce. Pour this sauce over the noodles and toss to coat.
• Line a plate with paper towels. Heat 1 tablespoon of the sesame oil in a large skillet over medium heat. Add the thinly sliced shallot and the 2 teaspoons grated fresh ginger. Cook, stirring, until the shallots are golden brown and crisp, about 3 minutes. Use a slotted spoon to transfer the shallot-and-ginger mixture to the paper towel–lined plate to drain.
• Reduce the heat to very low. Add the 8 coarsely chopped garlic cloves to the same skillet and cook, stirring, until the garlic is golden, about 2 minutes. Transfer the garlic to the paper towel–lined plate.
• In a bowl, combine the zest and juice of one large lime with the remaining sesame oil (the remaining 1 tablespoon). Add the 1 pound large shrimp to that bowl and season with salt to taste; toss to coat.
• Return the skillet to medium-high heat. Add the shrimp (and any juices from the bowl) to the skillet and cook until pink and opaque, about 1 minute per side.
• Add the 3 finely chopped scallions, 1/2 cup chopped cilantro, 1/2 teaspoon crushed red pepper, the fried shallot-and-ginger mixture, the fried garlic, and the cooked shrimp to the bowl of noodles. Gently toss to combine.
• Serve immediately with lime wedges. You may also chill the noodles until needed and serve cold.