Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. In a bowl, whisk together the miso paste, soy sauce, honey, vinegar, and 1/4 cup of water (or 1/2 cup for 4 servings). If desired, remove the tough strings from the snow peas.

In a medium pot (or large for 4 servings), heat the sautéed aromatics on medium-high until hot. Add the sausage; break the meat apart with a spoon. Add half the togarashi. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the snow peas and cabbage and carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened and the sausage is cooked through.

Using your hands, carefully separate the noodles. To the pot, add the noodles and sauce; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished noodles garnished with the remaining togarashi. Enjoy!