Chilled Miso Udon

Bring medium saucepan of salted water to boil for noodles. Heat sesame oil in large nonstick skillet over medium heat. Add walnuts and a pinch of salt and cook, stirring frequently, until nuts are toasted and fragrant, 3 to 5 minutes. Using slotted spoon, transfer walnuts to small bowl, leaving walnut oil in skillet. Add togarashi to walnuts and toss to coat.

Return skillet with walnut oil to medium-high heat. Add gai lan and a pinch of salt and pepper and cook until stems have softened and leaves are wilted, 4 to 5 minutes. Transfer to large bowl, add lemon juice, and toss to coat. Refrigerate until step 4.

Combine lemon zest, mirin, tamari, miso, and agave in medium bowl. Whisk until smooth. Add noodles to boiling water and cook until soft, 2 to 3 minutes. Drain noodles and rinse under cold water to stop cooking process. Drain, add to bowl with sauce, and toss to combine.

Divide miso udon between bowls. Top with togarashi walnuts, chilled gai lan, and basil. いただきます!