Soba noodles with shrimp and cilantro

6 ounces soba noodles
3 tbsp vegetable oil
3 tablespoons low-sodium soy sauce
3 tablespoons tamari
1 teaspoon agave syrup
2 large shallots, thinly sliced and separated into rings
6 garlic cloves, coarsely chopped
1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
1 pound large shrimp, shelled and deveined
Salt
2 scallions, finely chopped
1/4 cup chopped cilantro
1/4 teaspoon crushed red pepper
Lime wedges, for serving

In a bowl, combine the lime zest and juice with 1 tablespoon of oil. Stir in the shrimp and season with salt. Marinade in the refrigerator for an hour.

Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 1 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.
In a large skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Add shrimp and sautee until no longer pink.

Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, and crushed red pepper. Arrange the shrimp on top and serve with lime wedges alongside.

Adapted from Food and Wine
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