Kalla Matcha-nudlar

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1. 1
   Place 1 Tbsp. dried wakame (seaweed) in a bowl. Pour 1 Tbsp. unseasoned rice vinegar, 1 tsp. soy sauce, and 2 Tbsp. water on top. Let sit to rehydrate until ready to serve.
2. 2
   Bring a medium pot of water to a boil. Combine 2 tsp. matcha, 1½ tsp. sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. instant dashi powder in a medium bowl. Add ¼ cup boiling water from pot and whisk until sugar, salt, and dashi are dissolved. Whisk in 2 Tbsp. extra-virgin olive oil, 2 Tbsp. well-stirred tahini, and 1 tsp. fresh lemon juice.
3. 3
   Cook 6 oz. dried somen or other wheat noodles in pot of boiling water according to package instructions. Drain and immediately transfer to a large bowl of ice water. Let sit 5 minutes.
4. 4
   Drain noodles and transfer to bowl with matcha sauce; toss to coat. Divide among shallow bowls; top each with wakame, sliced avocado, sliced radishes, and sprinkle with sesame seeds.