Instructions: Bring a large bowl of salted water to a boil. Add the noodles, and cook until al dente, 6 to 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking. Divide noodles among four plates.

In a small bowl, whisk together oils, soy sauce, mirin, sugar, pinch of salt, and lime juice. Peel and devein shrimp leaving the tails on. Put shrimp and 1/2 cup dressing in a resealable plastic bag, and marinate in refrigerator for 2 hours.

Heat grill until very hot; grill shrimp until cooked through, about 2 minutes per side.

In a large bowl, toss greens and 1 cup mixed herbs (such as mint, basil, cilantro, chervil, scallions or garlic chives) with 2 tablespoons dressing. Place a handful of the dressed greens and herbs on top of each serving of noodles, and top each plate with four grilled shrimp. Drizzle with remaining dressing, and garnish with remaining 1 cup herbs.

Makes 4 servings.

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