Chilled Sesame Soba Noodles With Shrimp and Avocado

1/2 teaspoon sea salt, plus more for the cooking water
8 ounces dried buckwheat soba noodles (see headnote)
1 tablespoon extra-virgin olive oil
20 large raw (31-35 count) shrimp, peeled and deveined
1/2 teaspoon freshly ground black pepper, or more as needed
2 cups coarsely chopped romaine lettuce
1 cup grape tomatoes, each cut in half
Flesh of 1/2 ripe avocado, cut into small chunks
4 scallions, white and light-green parts, cut crosswise into 1/4-inch pieces
1/4 cup diced red onion
1/4 cup rinsed and coarsely chopped cilantro leaves and tender stems, for garnish
1 tablespoon sesame seeds, for garnish
FOR THE DRESSING
1/4 cup extra-virgin olive oil
1 tablespoon unseasoned rice vinegar
Juice of 1 or 2 limes
2 teaspoons agave syrup
2 cloves garlic, smashed to a paste
2 tablespoons sesame seeds
1/2 teaspoon sea salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste

For the salad: Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and the soba noodles. Most packages of buckwheat soba call for 8 minutes of cooking, but that will create gummy, mushy noodles. Start testing after 4 minutes and have a colander ready to drain them a minute later. Drain and rinse under cool water; drain again.

Meanwhile, heat the oil in a large saute pan over medium-low heat. Add the shrimp and season with the 1/2 teaspoon of salt and the pepper; cook for 5 to 10 minutes, turning them as needed, just until they are pink and opaque. Remove from the heat.

Combine the lettuce, tomatoes, avocado, scallions and red onion in mixing bowl. Add the noodles and shrimp; toss to incorporate.

For the dressing: Combine the oil, vinegar, lime juice (to taste), agave syrup, garlic, sesame seeds, salt and pepper in a jar with a tight-fitting lid. Shake to form an emulsified dressing. Pour over the lettuce mixture and toss to coat evenly. Taste, and adjust the seasoning as needed.

Divide the salad mixture among individual bowls. Garnish with cilantro and sesame seeds. Serve right away.

1 pound spaghetti or Chinese egg noodles
2 tablespoons peanut oil
2 scallions, thinly sliced on the diagonal, plus more for garnish
1-inch piece fresh ginger, minced
3 cloves garlic, minced
1 teaspoon Asian chili paste or to taste (optional)
2 tablespoons light or dark light brown sugar
1/2 cup creamy peanut butter (may use natural peanut butter)
2 to 3 tablespoons low-sodium soy sauce, plus more as needed
2 tablespoons rice vinegar (optional)
6 to 10 tablespoons hot water
Salt, as needed
3 tablespoons toasted sesame oil
1 tablespoon sesame seeds
sugar snap peas, broccoli, asparagus
cooked juliened carrots
pickled Red, orange or yellow bell pepper slices

Cook the pasta according to package directions, and drain it well. If a cold dish is desired, rinse the pasta under cold running water to cool, and drain again.

Meanwhile, in a small pot over medium-low heat, heat the peanut oil. Add the scallions, ginger, garlic and, if desired, chili paste and cook, stirring, for 1 minute. Add the brown sugar, peanut butter, soy sauce, vinegar if desired and 6 tablespoons hot water. Stir until the sugar is dissolved and the mixture smooths out.

Remove from the heat. If necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency. Taste and add more soy sauce or salt, as needed.

Return the hot or cold noodles to the pot in which they were cooked, add the sesame oil and toss to coat. Add as much of the peanut sauce as desired and toss again to coat. Transfer to a serving bowl or individual plates and sprinkle with additional scallions, sesame seeds, carrot, veg, bell pepper and cilantro or mint. (May cover and refrigerate up to several hours.)