1/4 cup low-sodium soy sauce 1 1/4 tbsp evaporated cane sugar 2 tbsp water 1 tbsp mirin 2 tbsp lime juice 2 tsp Sriracha or your favorite hot sauce, to taste 1 tbsp toasted sesame oil 3 scallions, white and light green parts only, finely chopped 8 oz buckwheat (soba) noodles 2 large red cabbage leaves, shredded 1 small red bell pepper, seeded and thinly sliced 1 carrot, peeled and julienned 1 cucumber, peeled, seeded, and julienned 1 small red onion, thinly sliced and soaked in ice water for 5 minutes 1 cup shredded cooked chicken or sliced baked pressed tofu 1 1/2 cups radish sprouts
1. In a medium bowl, whisk together soy sauce, cane sugar, water, mirin, lime juice, Sriracha, sesame oil, and scallions and reserve.
2. Bring a large pot of water to a boil and cook the noodles for 5 to 6 minutes, or until tender. Drain in a colander and rinse under cold water. Toss the noodles with half the dressing.
3. Arrange the vegetables and chicken or tofu on a large serving platter. Place the noodles in the middle and top with the radish sprouts. Just before serving, pour the remaining dressing over the noodles and vegetables and toss.