Name: Sesame Noodles with Radishes and Garden or Upland Cress
Yield: Serves 4 as a main course, 6 as a side dish
Ingredients: Thin-sliced green part of 1 medium scallion (green onion); 3 tablespoons peanut oil (preferably roasted); About 2 tablespoons lime juice; ¼ teaspoon fine-grated lime zest; 2 tablespoons sesame seeds; About 2 tablespoons shoyu (Japanese soy sauce); 1 teaspoon honey; About 2 cups loose cress (or radish) sprouts (2 ounces), or 2 containers of growing sprouts (about 4 ounces each); 1 medium-large carrot; ½ pound somen (thin Japanese wheat-flour noodles); About ½ cup diced red radishes

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Red radishes and cress sprouts tossed with a silky tangle of fine, pale Japanese noodles make à light main dish—especially useful at a buffet, barbecue, or picnic, where room-temperature food is a boon. Or serve as both starch and vegetable for broiled fish or poultry.

Whether sold loose or growing upright like a miniature forest, these cute mini-greens pack quite a punch. Garden cress (pepper cress) is nicely nippy, but just about any sprouted cress (or mustard or radish) will shar