Cook the rice noodles (or any variety of noodles that you are using) as per the packet instructions, keep aside. Reserve some of the cooking water.
In a large mixing bowl, combine minced ginger and garlic with soy sauce.
In a saucepan, heat sesame oil until it is hot. Immediately, pour the hot sesame oil over the ginger garlic and soy sauce in the mixing bowl, until it sizzles.
In the mixing bowl, add honey, lemon juice, miso paste, gochujang, rice vinegar and peanut butter.
Use a whisk to whisk all the ingredients into a thick paste.
Add the noodles into the mixing bowl and using a pair of tongs, toss them together until well combined.
If you want to loosen up the sauce and make the noodles a little runny, add some of the reserved noodle cooking water.