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.