3/4 cup fresh Thai basil, torn (regular basil will do, too!)
1 lime, cut into wedges, for serving
Steps:
Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions, until just tender. Drain and divide among 4 to 6 pint-size jars.
Combine the miso, soy sauce, sesame oil, sriracha and ginger in a medium bowl. Divide among the jars on top of the noodles. Divide the jalapeno, scallions, sugar snap peas, cilantro and basil among the jars. Eat right away or cover with lids and chill up to 24 hours. When ready to eat, cover the noodles in each jar with boiling water. Stir and enjoy! Serve each with a wedge of lime.
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