Place the shrimp in a bowl and sprinkle with ½ teaspoon sugar and ½ teaspoon kosher salt then set aside for 10 minutes or so. This helps brown and caramelize the shrimp when cooked.

In a small bowl, combine the ponzu, sesame oil, the rest of the sugar, and lime mix. Whisk until the sugar dissolves and set aside.

Bring a large pot of water to a boil. Add the soba noodles and cook for 5 minutes, stirring occasionally, until the noodles are tender. Drain in a colander and set aside.

While the water heats, add 1 tablespoon of oil to a non-stick skillet on medium-high heat until the oil slithers about the pan. Add the shallots and cook for 3-4 minutes or until browned and crispy then remove from the oil and set aside. In the same skillet, add another tablespoon of oil over medium-high. Cook the shrimp on one side for 3 minutes or until golden and becoming opaque, then flip the shrimp. Cook on this side for 1 minute then move to a plate where the carry-over heat will finish cooking the tender shrimp. Finish cooking the rest of the shrimp.

Add the last tablespoon of oil to the skillet then add the garlic and ginger. Cook until fragrant, stirring for 1-2 minutes, then add the mushrooms and cook until tender, for 3-4 minutes. Add the noodles to the mushroom mixture in the skillet. Toss with the reserved ponzu dressing and top with the shrimp. Sprinkle with the crispy shallots, jalapeño, cilantro, and green onion with more lime if you like.