The key to this speedy shrimp dish is the cilantro sauce--a puree of fresh mint, cilantro and lime juice. Half the sauce becomes a marinade for the shrimp, half is tossed with the cooked soba. Serve this dish hot, or prepare it ahead and chill it, then tote it along on a picnic with some crusty rolls and a bottle of Chardonnay.
You can also use the sauce as a dip for seared scallops. Soba noodles are found in the Asian aisle of well-stocked markets.