• 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.

• 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.

• 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.