For the salad
Cook the soba noodles in boiling water until tender to the bite. Drain and cool the noodles under running cold water. Bring the stock to a boil and thicken with the corn starch. Cool to room temperature. Add the lime juice, vinegar, soy sauce, ginger, lime zest and garlic. Whisk in the sesame oil. Heat the vegetable oil in a small sauté pan. Add the mushrooms and sauté until almost cooked. Add the snow peas and continue to sauté until fro 1-2 minutes. Toss together the soba noodles, snow peas, mushrooms, and vinaigrette. Serve the salad at room temperature.