Process first 8 ingredients in a food processor until smooth, stopping to scrape down sides. With food processor running, pour sesame oil through food chute in a slow, steady stream; process until sauce is smooth. Stir in minced green onions.
Peel shrimp, and devein, if desired.
Heat vegetable oil in a large nonstick skillet or wok over medium-high heat 1 minute; add shrimp, and stir-fry 2 to 3 minutes or just until shrimp turn pink.
Add sauce and hot cooked noodles, tossing to coat.
NOTE: For testing purposes only, we used KA-ME Japanese Curly Noodles.