Ginger-grilled shrimp and soba noodle salad

Instructions

1. Stem peas; if using sugar snap peas, remove strings. Bring a saucepan of water to a boil over high heat; add peas and cook very briefly, until bright green, 1 minute or less. Drain in a colander; cool in a bowl of ice water. When cool, pat dry and halve peas lengthwise. Combine in a large bowl with edamame, bell pepper, noodles, soy sauce, chili-garlic sauce, oil, and salt; toss well and set aside.
2. Combine mirin, soy sauce, honey, ginger, garlic, and chili-garlic sauce in a small metal bowl. Transfer to a small skillet; simmer briskly until slightly thickened and syrupy, 2-3 minutes. Transfer back to bowl; cool in freezer, 1-2 minutes.
3. Coat shrimp with cooled mixture. Thread shrimp onto 2 parallel metal skewers (this will make them easier to turn); place on a baking sheet or plate. Pour any remaining marinade over skewered shrimp.
4. Heat a gas or charcoal grill to medium-high heat (it should be quite hot). Place skewers on grill; cook for 2-3 minutes on each side until cooked through and edges are charred. Remove shrimp from skewers and serve with noodle salad sprinkled with sesame seeds.