Preheat oven to 400 degrees Fahrenheit. Slice a medium kabocha in half and de-seed it by scooping out seeds with a kitchen spoon. Cut the squash vertically, making thin rounds, about ¼ to ½ inch thick. Cut the rounds in half diagonally, creating crescent shaped pieces. Place the pieces on a large metal baking sheet and toss with oil, Szechuan seasoning and salt to ensure all pieces are evenly coated. Place in the oven and roast for 20 to 25 minutes, flipping with tongs halfway through.

Place all dressing ingredients in a blender and blend on high speed for 30 seconds until the dressing is very smooth and creamy. Set aside.

Bring 4 cups of filtered water to a rolling boil in a large stock pot. Place noodles in the boiling water and use a large wooden kitchen fork to break them apart. Cook them for 4-6 minutes until full separated and al dente. Drain the noodles, rinse with cool water and set aside.

Add half of the vegetable broth to a skillet and saute the garlic until golden brown, about 5 minutes. Then add the snap peas, chopped carrot, bok choy, baked tofu and remaining vegetable broth and saute for an additional 6 to 7 minutes until the snap peas are fork tender.

To assemble the Asian Good Bowl: Plate the finished recipe in a wide, shallow bowl starting with a handful of ramen as the base. Then add the vegetables and drizzle with the dressing to taste. Place 2 slices of kabocha squash on top and garnish with green onion, black sesame seeds and reserved bok choy leaves.