Prep everything first: pat the shrimp dry with paper towels (removing surface moisture helps them sear instead of steam), mince the garlic and ginger, slice the scallions separating whites and greens, and have the cooked soba noodles measured, rinsed in cold water, and lightly tossed with 1 tsp sesame oil to prevent clumping. Mise en place speeds a fast stir-fry and ensures nothing burns while you work.

Make the sauce: in a small bowl combine 4 tablespoons low-sodium soy sauce and the remaining 1 tablespoon toasted sesame oil (reserve the other tablespoon used to toss noodles), whisk briefly. Doing this now lets flavors marry and keeps the stir-fry moving quickly at the end so you don't overcook the shrimp.

Heat a large wok or 12-inch skillet over medium-high heat until very hot (this promotes quick searing). Add 1 tablespoon neutral oil and swirl. When the oil shimmers, add the shrimp in a single layer, seasoned with a pinch of black pepper. Sear for 1.5–2 minutes per side until pink and slightly golden—shrimp cook very quickly, and a hot pan gives you color (Maillard reaction) and concentrated flavor. Remove shrimp to a plate when just cooked through to avoid overcooking later.

Add the remaining 1 tablespoon neutral oil to the hot pan. Add the white parts of the sliced scallions, minced garlic, and minced ginger. Stir for 20–30 seconds until fragrant—blooming the aromatics in oil releases essential oils and infuses the pan with flavor. Watch carefully; garlic can burn in this short time.

Add the mixed vegetables to the wok and toss for 2–3 minutes. You're aiming for bright, crisp-tender vegetables: high heat and quick movement preserve color, texture, and nutrients. If your broccoli pieces are large or the snap peas thick, give them a quick splash (1–2 tablespoons) of water and cover for 30–45 seconds to create steam and speed cooking without sacrificing bite.

Push the vegetables to the side and add the cooked soba noodles to the center of the pan. Pour the soy–sesame sauce over the noodles and toss everything together for 1–2 minutes until the sauce coats the noodles and vegetables evenly. Tossing the noodles in the hot pan lets the sauce reduce slightly and glaze the noodles for a silky finish.

Return the seared shrimp to the pan, add the green parts of the scallions, and toss for another 30–60 seconds just to reheat and marry flavors—this prevents the shrimp from becoming rubbery. Taste and adjust: add a squeeze of lime if you like brightness, or a pinch of sugar if the sauce needs balance.

Plate immediately in shallow bowls, finishing with a drizzle of toasted sesame oil if desired, a sprinkle of toasted sesame seeds, and an extra scattering of sliced green onions. Serve hot so the noodles are glossy and the shrimp remain tender.