Prepare soba noodles as directed on package. While cooking, julienne squash and carrot, slice celery into small diagonal pieces, and set aside.
Begin the glaze by whisking the corn starch with the cold water until dissolved and smooth. Add soy sauce, brown sugar, vinegar, and sesame oil; whisk again. Mince garlic and stir into sauce. Set aside.
Using a large skillet or wok, add 1 1/2 tablespoons of olive oil; swirl to coat and heat over medium. Add shrimp. Cook and stir for 2-3 minutes until shrimp is pink and opaque. Remove from pan and cover.
Add remaining oil to pan. Once hot, add squash, carrot, celery, and shelled edamame. Cook until soft, approximately 3 minutes. Pour in the glaze and stir until it thickens a bit. Remove from heat; stir in noodles, chopped green onions, and sprouts. Season with salt and pepper if desired.
Serve with sliced pears on the side.