You can bring the take-out to your home with this delicious, easy version of a Japanese staple. A little savory, a little spicy, a little sweet- flavors that can please the whole family!
Bring a large pot of salted water to boil.
Cut your chile in half lengthwise. Remove the stem and ribs. Tap and discard any seeds, then finely chop chile.
Cut your 4 cucumbers in half lengthwise, then slice into thin half-moons. Thinly slice your scallions.
Cut and juice 2 limes, straining out any seeds and pulp. You should have about 1/4 cup juice. Slice the remaining 1 lime in slices and save for garnishing.
Whisk the miso, brown sugar, sesame oil, and 1/4 cup lime juice together until smooth.
Grate 1 clove of garlic into the mixture. While whisking slowly, add the grapeseed oil until the sauce is thick.
When the water reaches a boil, add the noodles and cook according to package instructions.
Drain cooked noodles and add to the bowl of sauce. Add cucumbers, scallions, and chile. Toss well to coat.
When plating, top with sesame seeds and garnish with 1 lime wedge.
Enjoy!