Bring a large pot of salted water to a boil for the noodles. Add cucumber, just 2 tbsp rice vinegar, just ½ tsp agave, and ⅛ tsp salt to a medium bowl. Toss to combine, and set the quick pickles aside. (4-serving meal: use 4 tbsp rice vinegar, 1 tsp agave, ¼ tsp salt)

Add remaining rice vinegar, remaining agave, garlic, tahini, tamari, sesame oil, 2 tbsp hot water, and a pinch of salt to a medium bowl and whisk the tahini sauce. (4-serving meal: use 4 tbsp hot water, and if the sauce is very thick add 1 tbsp water)

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add shiitake mushrooms and cook, stirring occasionally, until well browned, 5 to 6 minutes. Transfer to a paper towel-lined plate and sprinkle with salt. (4-serving meal: use 4 tbsp vegetable oil) TIP: We will reuse this skillet in a later step.

Once the water is boiling, add soba noodles and gently stir. Cook until al dente, 2 to 3 minutes. Drain noodles and run under cool water to stop the cooking process.

Return the large nonstick skillet to medium-high heat and add kale and 1 tbsp water. Cook until kale is wilted, 2 to 3 minutes. Remove skillet from heat, add cooked soba noodles and tahini sauce to the kale, and stir. (4-serving meal: use 2 tbsp water)

Divide the creamy tahini noodles between bowls and top with crispy shiitakes and quick pickles. Enjoy!