I used a combination of lime juice, soy, ginger syrup (Morris Kitchen – our fave) and spicy sriracha to season the veggies and noodles. One thing that I really loved about the redux recipe was the use of watercress. Big fan of zesty watercress, and it adds a wonderful zip to this finished dish. This is definitely a recipe that you can use lots of Spring and Summer time veggies in. When I recently made it I used lots of baby bok choy and sugar snap peas. Just load it up with your favorite spring time greens, and enjoy the spicy noodles!! I promise you will not only enjoy this on Meatless Mondays but also on Tuesday, Wednesday or even Saturday!