• Cook the noodles according to package directions. Reserve ½ cup (125 mL) of the cooking liquid. Drain in a colander, then give the noodles a quick rinse under cool running water. Set aside.
• In a medium bowl, mix the miso pecan butter with 2 table- spoons (30 mL) of the reserved cooking liquid until smooth. Toss with the noodles to coat. If the soba looks dry, add more cooking liquid, 2 tablespoons (30 mL) at a time, until the sauce looks glossy.
• Taste and adjust the seasoning with a bit of soy sauce, if needed. Top with the green onions, cucumber, and a sprinkle of shichimi togarashi or chili flakes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to rehydrate the sauce.

For the miso pecan butter

• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
• Scatter the pecans on the prepared baking sheet and toast until fragrant, about 8 to 10 minutes. Remove from the oven and let the pecans cool on the baking sheet for 5 minutes. Toss the pecans into a food processor and blend until a smooth butter forms, 7 to 8 minutes. Stop and scrape down the sides of the bowl once or twice.
• In a small bowl, whisk together the miso, maple syrup, and hot water. Add a dollop of pecan butter and whisk thoroughly. Add another dollop of pecan butter and whisk again. Add the remaining pecan butter and whisk until smooth and creamy. (If the mixture seizes and becomes too thick to mix, you can drizzle in a bit of avocado oil to fix it.)
• Use immediately or transfer to an airtight container and store in the fridge for up to 1 week. The texture will change when stored. Revive the sauce by warming it in a small saucepan over medium-low heat until it looks creamy again.