Do you ever have days when you want to run away from your everyday meals? Days when you don't want oatmeal or eggs or cereal for breakfast, a healthy-but-uninspired salad for lunch, or chicken and vegetables for dinner? Me, too. And on those days, the "run away" days, I head straight for my pantry, where I stash a large variety of Asian noodles for this exact type of culinary emergency. A bowl of ginger-lime tuna with buckwheat noodles pulls me right out of my mealtime rut. It hits all of the taste notes, tangy and slightly salty and umami-rich, without any spicy heat. (You could certainly add a squirt or two of Sriracha sauce. I'll never tell.) Make the dish vegan by substituting chunks of extra-firm tofu for the tuna, and make it easy by starting with pre-cooked and shelled edamame, which you can find in the produce section of many supermarkets. If you don't have soba noodles on hand, use any firm Asian noodles (ramen noodles work well, without the seasoning packet), or spaghetti.