Soba Noodles with Shrimp and Lime Cilantro

Ingredients

1 lb	455 g	Large raw shrimp, shelled and deveined, towel-dried
—		Kosher salt and freshly ground black pepper
—		Olive oil for cooking
1		Medium onion, thinly sliced
6		Garlic cloves, chopped
12 oz	340 g	Dry soba (Asian buckwheat) noodles
3 tbsp	45 ml	Low sodium soy sauce
3 tbsp	45 ml	Tamari (lighter, tangier soy sauce)
1 tbsp	15 ml	Pure honey
1		Zest + juice of large lime
2 stalks		Scallions, finely sliced
1/4 cup	60 ml	Fresh chopped cilantro
1/4 tsp	1.3 ml	Crushed red pepper
—		Lime wedges for serving

In a bowl, sprinkle the shrimp with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss to combine well. Set aside.
In a large nonstick skillet, heat 1 TB oil. Add onions and cook over moderate heat, stirring, until golden brown, about 1 minute. Add garlic and a dash of kosher salt and cook over medium until golden, 2-3 minutes. Transfer to a bowl and set aside.
In the same skillet, add 1 TB oil. Over medium-high heat, place shrimp in an even layer, taking care not to overcrowd (do this in batches if needed). Let cook without stirring until the first side turns opaque, about 1 minute. Turn the shrimp over and cook until the other side just turns opaque, about 1 minute. Immediately remove from heat and set aside.
Bring a large pot of well-salted water to a boil. Add soba noodles and cook, stirring, just until tender, about 4 minutes. Drain well and rinse with cold water. In a medium bowl, combine 2 TB olive oil, soy sauce, tamari, honey, lime zest and lime juice. Add the cool noodles and toss well. Add kosher salt and black pepper to taste, if needed.
Arrange seasoned soba noodles on a large serving platter or individual plates. Sprinkle with scallions, cilantro, crushed red pepper, and the sauteed onions and garlic. Arrange cooked shrimp on top and serve with lime wedges. Serve immediately.