3 cups cooked buckwheat or green tea noodles (substitution: vermicelli rice noodles without potato starch), rinsed under cold water, drained

1 cup julienned cucumbers (about ½ English) or 1 Kirby or 2 Persian

1 cup julienned carrots (about 1 carrot)

1/2 cup julienned red bell peppers (about 1 pepper)

1/2 cup julienned yellow bell peppers (about 1 pepper)

1 cup radish sprouts (or thinly sliced romaine lettuce)

1 cup julienned Asian pears (about 1 medium) or apples such as Fuji or Brisbane (about 1 medium)

1/2 cup shredded cooked chicken or king crab legs or cooked shrimp (optional)

2 soft-boiled eggs, optional

Spicy bibim noodle sauce

1 to 2 tablespoons gochujang (Korean chile paste) or other preferred hot paste

2 tablespoons rice vinegar (or balsamic vinegar)

1 to 2 teaspoons honey or preferred sweetener (maple syrup, sugar)

1 tablespoon chopped green onion

1 tablespoon low-sodium soy sauce

1 tablespoon sesame oil

1 tablespoon lightly toasted sesame seeds (see note in pantry/staples)