Name: Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes for Two
Total time: 35 min
Cuisine: JapaneseAsian
Ingredients: 4 ounces dried soba noodles; 1/2 (8-inch square) sheet nori (optional); 1 1/2 tablespoons white miso; 1 1/2 tablespoons mirin; 1 tablespoon toasted sesame oil; 1 1/2 teaspoons sesame seeds; 1/2 teaspoon grated fresh ginger; 1/8 - 1/4 teaspoon red pepper flakes; 1/4 English cucumber , quartered lengthwise, seeded, and sliced thin on bias; 2 ounces snow peas , strings removed, cut lengthwise into matchsticks; 2 radishes , trimmed, halved, and sliced into thin half-moons; 2 scallions , sliced thin on bias

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes for Two

By Annie Petito

Published on April 28, 2019

Time

35 minutes

Yield

Serves 2

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes for Two

Ingredients

4 ounces dried soba noodles ½ (8-inch square) sheet nori (optional)1 ½ tablespoons white miso 1 ½ tablespoons mirin 1 tablespoon toasted sesame oil 1 ½ teaspoons sesame seeds ½ teaspoon grated fresh ginger ⅛ - ¼ teaspoon red pepper flakes ¼ English cucumber, quartered lengthwise, seeded, and sliced thin on bias2 ounces snow peas, strings removed, cut lengthwise into matchsticks2 radishes, trimmed, halved, and sliced into thin half-moons2 scallions, sliced thin on bias

Before You Begin

Sheets of nori, a dried seaweed that adds a subtle briny umami flavor and crisp texture to this salad, can be found in packets at Japanese markets or in the Japanese section of the supermarket. Plain pretoasted seaweed snacks can be substituted for the roasted nori, and yellow, red, or brown miso can be substituted for the white miso, if desired. This dish isn't meant to be overtly spicy, but if you prefer more heat, use the full ¼ teaspoon of red pepper flakes. These chilled noodles pair nicely with salmon, shrimp, tofu, or chicken for lunch or a light dinner.

Instructions

Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally, until noodles are cooked through but still retain some chew. Drain noodles and rinse under cold water until chilled. Drain well and transfer to large bowl.

Grip nori sheet, if using, with tongs and hold about 2 inches above low flame on gas burner. Toast, flipping nori every 3 to 5 seconds, until nori is aromatic and shrinks slightly, about 20 seconds. If you do not have a gas stove, toast nori on rimmed baking sheet in 275-degree oven until it is aromatic and shrinks slightly, 20 to 25 minutes, flipping nori halfway through toasting. Using scissors, cut nori into 1-inch strips.

Combine miso, mirin, oil, 1½ teaspoons water, sesame seeds, ginger, and pepper flakes in small bowl and whisk until smooth. Add dressing to noodles and toss to combine. Add cucumber, snow peas, radishes, scallions, and nori, if using, and toss well to evenly distribute. Season with salt to taste, and serve.