Cook buckwheat noodles according to the package instructions. Drain and rinse with cold water and set aside.

In a large skillet, over medium heat, add the olive oil, chili oil and red pepper flakes and when it has heated add the shrimp, sprinkle with the salt and cook, stirring constantly until the shrimp have turned bright pink and almost closed. Transfer to a plate lined with a paper towel and allow to cool.

Bring a medium saucepan of salted water to a boil over medium-high heat. Prepare a bowl of ice water and reserve. Add the thawed green peas to the boiling water and cook just until tender and bright green, about 1 minute. Scoop out the peas with a small strainer or slotted spoon and place into the prepared ice water for 10-15 seconds to chill. Remove the chilled peas and place on paper towels to drain. Repeat the process with the morel mushrooms, cooking them 30-45 seconds.

Arrange the noodles on 4 individual chilled salad plates and add equal portions of the shrimp, morels and peas. Garnish with the fresh pea sprouts, pour on the vinaigrette and serve.

In a small dish, add the miso, tahini paste and garlic, mash together until smooth. With a whisk, slowly add the vinegar and oil and honey. Continue to whisk until the vinaigrette is smooth and creamy. This vinaigrette can also be made in a blender or a Mason pint jar and will keep refrigerated for up to 2 weeks.