Bring a large pot of unsalted water to a boil. Cook the soba according to the package directions. (Usually 4 - 5 minutes). Drain and rinse the noodles under cold water. Add the sesame oil, 3 tablespoons soy sauce, and ponzu. Toss to combine and set aside.
In a medium-sized bowl add the shrimp, orange juice, lime juice, zest, garlic, ¼ cup of soy sauce, and sriracha. Place in the fridge and allow to marinate for 15 minutes.
While the shrimp are marinating, cook the veggies. Add 2 tablespoons of vegetable oil to a large saute pan over medium-high heat. When the oil is shimmering, but not smoking, add the 2 crushed garlic cloves and ginger. Saute for 30 - 45 seconds (do not let it burn). Remove and discard the garlic and ginger. Add the carrots and edamame. Tossing and string frequently, cook until tender, about 6 -7 minutes. Transfer the veggies to the soba noodles and toss to combine.
Using the same sauté pan over medium-high heat, add the remaining tablespoon of vegetable oil. Remove the shrimp from the marinade and add them to the pan. Tossing frequently, cook for 2-3 minutes, or until just cooked through.
Add the shrimp and crushed red pepper to the noodles and veggies. Toss to combine. Serve warm or chilled and garnish with sliced scallions. Enjoy!
Notes
If you want to expedite this recipe even more, check your grocery store for pre-julienned carrots.
Recipe by at https://hapanom.com/soba-noodles-shrimp/