0.25 cup fresh cilantro and/or basil and/or green onions (chopped)
0.25 cup toasted peanuts (chopped)
Prepare soba noodles according to package directions. Drain and rinse with cold water. Place in a large bowl, toss with sesame oil and place in the refrigerator.
Heat oil to high heat in a large skillet. Sprinkle shrimp with a dash of salt and black pepper. Place in the hot skillet and saute 60-90 seconds, until shrimp is opaque and tails curl in.
Remove from the skillet and allow to cool in the refrigerator. To make peanut sauce, whisk together peanut butter, brown sugar, soy sauce, sesame oil, Sriracha, lime zest and juice and ginger. Add a splash of hot water if dressing is too thick.
Stir dressing, peas, bell pepper, cabbage and carrots into the bowl with the noodles until combined. Add shrimp and stir. Refrigerate at least 30 minutes.
Before serving, stir in fresh herbs and onions. Place in bowls and top with peanuts and additional Sriracha, if desired.