Delicious broth and flavored breadcrumbs.

This recipe is a fair amount of work and only serves 4 as a light meal as written, so doubling is worthwhile. We stretch it even further with marinated tofu dominoes, red cabbage, roasted broccoli, boy choy, soft egg, and/or peppery greens.

Prepare the chili oil first:

Ingredients Step
2 T olive oil Heat in a skillet over medium until quite hot but not smoking.
¼ t. sweet paprika
¼ t. smoked paprika
1½ t. red pepper flakes (optional)		 Place in small heatproof bowl. Pour hot oil on top. Set aside to infuse.

And then prepare delicious crunchy gingery breadcrumbs:

Ingredients Step
2 T. olive oil Heat in the same skillet until hot.
2 inches ginger, finely chopped
1 shallot, finely chopped		 Add ginger and shallot to the hot oil. Cook, stirring often, until starting to brown.
¼ c. panko
¼ t. salt		 Add to hot oil. Cook 4-6 more minutes, stirring often, until nicely toasted. Transfer to bowl and set aside.

And then prepare a delightfully tangy broth:

Ingredients Step
2¼ c. broth
4 inches ginger, roughly chopped
1 shallot, roughly chopped
1 small head of garlic, halved crosswise
¾ c. water
1 t. salt		 Bring to simmer in medium lidded saucepan, then cover and cook for 25 minutes.
Drain through a sieve set over a bowl, discarding solids.
strained broth
1¼ c. hot water		 Return to saucepan and keep warm until ready to serve.

And finally prepare the noodles:

Ingredients Step
7-9 oz. soba noodles Boil according to package instructions, drain then run under cold water. Return to saucepan.
2 T. lime juice
2 T. soy sauce
⅓ c. cilantro, roughly chopped		 Toss noodles with seasoning.

Source: Yotam Ottolenghi (NYT Cooking)