Pan-Fried Tilapia with Sesame Crust

To make wonton crisps, fill a large skillet with about 1-inch of vegetable oil and heat over medium.
When it shimmers, add the wonton wrappers a handful at a time. Fry until golden, about 1 minute.
Remove with a slotted spoon and drain on a paper towel-lined plate. Season immediately with salt and lime zest. Repeat with remaining wrappers.
In a small bowl, whisk together the soy sauce, honey, lemon juice, sriracha, ginger, and garlic to make a dressing.
Bring a large pot of water to a boil over high heat. When the water is boiling, add the soba noodles and cook until tender according to package directions.
Drain and immediately rinse under cold water to stop the cooking. Put the noodles in a large bowl and toss with half the dressing, the basil, and the Parmesan to taste.
Season tilapia on both sides with salt and black pepper. Sprinkle one side with the sesame seeds.
In a large skillet, heat 2 tablespoons of sesame oil over medium-high.
When it shimmers, add the tilapia, sesame-side down. Cook for 1 to 2 minutes per side, or until golden and cooked through. Remove fillets from the pan.
In the same pan, heat the remaining sesame oil. Add the asparagus. Season with salt and black pepper.
Cook, stirring once or twice, until lightly charred and tender, about 5 minutes.
Remove the pan from the heat and season the asparagus with red pepper flakes.
Divide the soba noodles among four bowls and top with the tilapia. Add the asparagus, avocado, cucumber, pinkled ginger, and tomatoes.