In a 2-cup liquid measuring cup, mix all marinade/dressing ingredients together until well combined.
For the salad:
Pour half of the mix (about 5 ½ tablespoons) into a small bowl. Add the shrimp to it, cover and marinate for 30 minutes in the fridge. Cover the liquid measuring cup with the remaining half of the mix and keep in the fridge as the salad dressing.
Cook the soba noodles according to package instructions. Drain the noodles, rinse them thoroughly under cold water, then set them aside.
Take the shrimp out of their marinade and grill until cooked through and opaque in the center (a few minutes).
Mix the grilled shrimp into the soba noodles, drizzle with the dressing and sprinkle with the fresh mint.
Notes:
For a low sodium option: Use low sodium soy sauce instead of regular and use only 2 tablespoons rice vinegar. Leave everything else the same.*If Fresno chili is not available, I recommend substituting jalapeno. Be sure to wash your hands carefully after handling either pepper or wear disposable gloves.**You can check the ingredient list to see if the oil is toasted. (Unless it's colorless, it probably is toasted.) Oftentimes the label will just say "sesame oil" without the word "toasted."