Noodles
5 or 6 young coconuts (available at Whole Foods Market or any market in Chinatown)

Spring Vegetables
3 tablespoons umeboshi (plum paste)
1⁄4 cup extra-virgin olive oil
1⁄4 cup white miso
3 tablespoons brown rice vinegar
2 tablespoons chopped ginger
2 scallions, very thinly sliced on bias
2 teaspoons plus 1 tablespoon sesame oil
1 cup thinly sliced yellow squash, cut into half-moons
1 cup thinly sliced zucchini, cut into half-moons
1 cup chanterelles (or shiitake mushrooms), quartered
1 small carrot, julienned
1 cup chopped snap peas, cut on bias into diamonds
1 small celery stalk, cut in half lengthwise, then thinly sliced on the bias
1 cup packed cilantro, coarsely chopped
1⁄4 cup packed mint, coarsely chopped
1⁄4 cup packed basil, coarsely chopped
1⁄2 cup chopped almonds, skins on
1⁄2 teaspoon sea salt
2 cups coconut noodles
2 tablespoons black sesame seeds
Green curry sauce (recipe below)

Green Curry Sauce
1 cup coconut meat
1⁄4 cup raw cashews, soaked in water for an hour or more
2 tablespoons lime juice
3 tablespoons chopped jalapeño, plus seeds to taste
3 scallions, white part and some green 2 tablespoons chopped ginger
1⁄4 cup grated lemongrass
1⁄4 cup loosely packed basil leaves
2 teaspoons curry powder, or to taste
1 teaspoon sea salt
1⁄4 cup coconut water