Shrimp and Soba Noodle Salad

Whisk miso paste canola oil rice vinegar orange zest orange juice ginger mirin peanut butter and chile garlic sauce together in a bowl until dressing is blended.

Bring water to a boil in a large pot. Stir in soba noodles and return water to a boil. Boil noodles until tender 5 to 8 minutes. Drain noodles in a colander under cold running water until cool about 1 minute. Toss cooked soba noodles with 1/2 of the miso dressing in a large bowl until thoroughly coated.

Divide spinach among 4 serving bowls; top each with 1/4 of the dressed noodles. Divide carrots cabbage snow peas and cherry tomatoes among each bowl; top each with 4 shrimp. Drizzle remaining miso dressing onto each bowl to taste; sprinkle with green onions and toasted sesame seeds.