Cold Ramen Salad with Miso Vinaigrette

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Miso Vinaigrette:

3 tablespoons rice vinegar

2 tablespoons white miso paste

2 tablespoons honey

2 tablespoons toasted sesame oil

1 tablespoon soy sauce

1 tablespoon toasted sesame seeds

2 cloves garlic, finely grated on a rasp grater

Ramen Salad:

6 ounces fresh ramen noodles or dried ramen noodles

2 tablespoons toasted sesame oil

1 English cucumber, seeded and cut in half and then julienned (cut into fine strips)

2 medium carrots, peeled and julienned to match the cucumber

1 Fresno chile, thinly julienned (cut into fine strips)

4 scallions, thinly sliced on the bias

1/4 cup fresh mint leaves, cut into chiffonade (fine slices)

1/4 cup fresh basil leaves, cut into chiffonade (fine slices)

1/4 cup fresh cilantro leaves, roughly chopped

Garnish:

2 tablespoons toasted sesame seeds

1 tablespoon fried garlic

1/3 cup toasted peanuts, crushed