Japanese noodles, scallion-ginger sauce
Dressing (loosely based on this)
Scallions, chopped thin
Honey, salt and pepper to taste
Noodles and accompaniments
Hard boiled egg
Anything in the family of Asian noodles will work here. My favorite, though they were not used here, are soba (buckwheat) noodles because they are a little earthier and work well in cold dishes with bright ingredients.
After pulling the noodles from boiling water, immediately throw them under cold running water to stop the cooking process. Toss with the dressing and then add anything that sounds good. Tonight it was had boiled egg, thick-cut bacon, scallions, and tomato jam, but tomorrow it will be something else.