1
Preheat the oven to 375°F.
2
In a small pot, combine the sugar, soy sauce and shoyu. Bring to a boil and simmer for 10 minutes, stirring to dissolve the sugar.
3
On a baking sheet, toss the shiitakes, cabbage, daikon and snow peas with half of the yaki sauce, the canola oil and a big pinch of salt. Roast until crisp-tender, about 10-15 minutes.
4
Bring a large pot of salted water to a boil for the noodles. Add the noodles, stirring to prevent clumps. Cook according to package instructions, strain and return to the pot. Toss with the remaining yaki sauce.
5
To make the citrus dressing, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt.
6
Divide the noodles between bowls and top with the roasted vegetables, citrus sauce, scallions and furikake to serve.