Preheat oven to 375 F. Lightly grease cups of 2 muffin trays with grapeseed oil. (Recipe makes enough to fill 18 muffin cups.)

Cook pasta according to package directions. Drain and set aside to cool for a couple of minutes.

In large bowl, whisk together egg, sesame oil, 1 Tbsp soy sauce or tamari, and green onion (if using) until well combined. Add noodles and toss until noodles are fully coated in egg mixture. Divide mixture equally among 18 cups in prepared muffin pans. Push noodles down at the bottom of each cup to make a slight well. Bake until golden brown and crisp, about 20 minutes. Let cool in tray for a couple of minutes before transferring to wire rack.

While noodle baskets are cooling, in blender, combine almond butter, water, ginger, lime juice, maple syrup, and remaining 1/2 Tbsp soy sauce or tamari.

To serve, place noodle baskets on platter alongside various bite-sized vegetables and protein options for guests to choose from to place in the center of their noodle basket, along with almond butter sauce.