To make gluten-free, use
100-percent buckwheat soba noodles and
chickpea miso. Sometimes I perk up leftovers with a dollop of chile crisp sauce (aka
angry lady sauce). If you don't have a food processor, a blender can be used to make the avocado sauce, with the caveat that it's a bit harder to get all of the sauce out of the jug, as it's pretty thick.