Rinse zucchini well. Cut off ends. Using a spiralizer (or julienne peeler), make zucchini noodles. Put zucchini noodles in a fine mesh strainer. Add 1/2 tsp sea salt and toss well. Allow to sit until excess water is drawn out of the zucchini, approximately 15 minutes.

In a small bowl, put dried arame seaweed. Add some warm water and allow to sit for approximately 10-15 minutes.

Cook soba noodles according to package instructions. Drain and set aside.

Make dressing by combining cilantro, red chili flakes, garlic, tamari, brown rice vinegar, sesame seeds and toasted sesame oil.

In a large bowl, put zucchini, cooked soba noodles, carrots and arame seaweed. Add dressing and toss well. To serve, put a large handful of salad greens on each plate. Top with noodles.