• Bring a small pot of water to a boil over medium-high heat. Wash and dry produce. • Once water is boiling, add noodles to pot; cook, stirring occasionally, until tender, 4-6 minutes. Drain and thoroughly rinse noodles under cold water.

• Quarter lime. Quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve cucumber lengthwise; cut on a diagonal into 1/2-inch pieces. Season cucumber with a small pinch of salt.

• In a small bowl, whisk together miso sauce concentrate, garlic powder, half the soy sauce, 11/2 TBSP sugar, and juice from one lime wedge (3 TBSP sugar and juice from two lime wedges for 4 servings). Set aside.

• In a medium microwave-safe bowl, combine vinegar, 11/2 TBSP sugar, 1/4 tsp salt, and juice from one lime wedge (3 TBSP sugar, 1/2 tsp salt, and juice from two lime wedges for 4 servings) until sugar and salt are dissolved. Add carrots and toss to combine. • Cover with plastic wrap and microwave for 1 minute. Refrigerate until ready to serve. Rinse shrimp under cold water and pat dry with paper towels. Open package of chicken and drain off any excess liquid. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken and cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 3-4 minutes. • Add miso mixture and cook, stirring occasionally, until mushrooms are coated and sauce has slightly reduced, 1-2 minutes more. • While mushrooms cook, wipe out bowl used for miso mixture. In same bowl, combine chili sauce and remaining soy sauce. Use pan used for shrimp or chicken here.

• Divide drained noodles between shallow bowls. Top with mushrooms, pickled carrots (draining first), and seasoned cucumber in separate sections. • Sprinkle everything with peanuts and drizzle with as much sweet chili soy sauce as you like. Serve with remaining lime wedges on the side. Top noodles with shrimp or chicken along with veggies. Shrimp are fully cooked when internal temperature reaches 145°.