Prepare the shrimp: In a medium bowl, toss the shrimp with harissa paste, olive oil, smoked paprika, salt, and pepper until evenly coated. Set aside to marinate while preparing the noodles.

Cook the soba noodles according to package directions, usually by boiling them in water for 4-6 minutes until tender but still slightly firm (al dente). Drain well and rinse under cold water immediately to stop cooking and remove excess starch.

Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey/maple syrup, minced garlic, and grated ginger until emulsified.

Cook the shrimp: Heat a large skillet or wok over medium-high heat. Add the marinated shrimp in a single layer (work in batches if necessary). Cook for 2-3 minutes per side until pink, opaque, and slightly caramelized from the harissa.

Combine: Add the cooked soba noodles and edamame (if using) directly into the skillet with the shrimp. Pour the prepared sauce over the noodles and gently toss everything together for about 1 minute until the noodles are heated through and coated evenly with the sauce.

Serve immediately, garnishing generously with sliced scallions and toasted sesame seeds.