I bought some incredible, pink ume boshi noodles at Uwajimaya in Seattle and was waiting for the perfect use for them (my beau and I love those pickled plums). I boiled them as I would soba, tossed them with sesame oil, (freshly!) toasted sesame seeds, garlic-infused rice vinegar (leftover from garlic tsukeomono), ginger pickled with shiso, mirin and finely julienned asparagus (save those tips, though!).
This I served with the reserved asparagus tips, quartered harukei turnips, halved radishes and a spread made from tahini, homemade miso and leeks (puree in a 3-2-1 ratio or so, to taste).
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