For this I used King Soba’s Organic Buckwheat & Sweet Potato Noodles, which conveniently come bundled in individual serving sizes, so I made one serving for myself, which is just about 2 oz of noodles.

Cook your noodles according to package (again, rice noodles or soba noodles are a great option here)

Dressing (full disclosure, I did’t measure this one so these are estimates)

• About 1 tbs miso paste (Miso Master is my preferred miso)

• About a teaspoon of tamari

• Juice of one lime (mine was pretty juicy)

• About a teaspoon of grated ginger and 1 small clove of grated garlic (grate on a microplane)

  A teaspoon or two of *toasted* sesame oil (you can use olive oil here if you don’t have toasted sesame oil)
  
  Whisk everything together except for oil and then whisk in oil

Slice your veg, pick your herbs, and assemble

• Whatever veg you’re using, thinly slice/julienne or peel ribbons with a vegetable peeler.

• Toss noodles, veg, and dressing together

• Top with scallions, cilantro, and toasted sesame seeds, or whatever accoutrements you desire.