Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 2 minutes. Drain.
In a medium bowl, combine 2 tbsp of the oil with soy sauce, tamari, agave syrup, sriracha and wasabi.
Add the noodles and toss.
In a skillet, heat 1 tbsp of the oil.
Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 min.
Using a slotted spoon, transfer the shallots to paper towels.
Add the garlic to the skillet and cook over low heat until golden and crisp, 2 min.
Transfer the garlic to paper towels.
Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tbsp of oil.
Stir in the shrimp and season with salt and pepper.
Grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 min.
Arrange the noodles on a large platter.
Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic.
Arrange the shrimp on top, sprinkle with chopped cilantro and serve with lime wedges alongside.