Name: Cold Buckwheat Noodles with White Radish and Wasabi Dressing
Yield: Serves 4 as a main dish
Cuisine: Asian
Ingredients: 3 tablespoons shoyu (Japanese soy sauce); 1 teaspoon grated lemon zest; ⅓ cup lemon juice; 1 package Japanese buckwheat (soba) noodles (12 to 13 ounces); 1 pound large white Asian radish (weighed without greens); ¼ cup thin-sliced scallion (green onion) tops; 2 tablespoons peanut oil (preferably roasted); About 2 tablespoons warm water; ¼ teaspoon kosher salt; ½ teaspoon sugar; 2 teaspoons wasabi powder

Preparation info

Serves
4
as a main dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Asian ingredients adapted to a Western mode make a lovely lunch or light supper. Crunchy pale radish and green onion threads twine with buckwheat noodles dressed in lemon sharpened with wasabi. If you lack roasted peanut oil, substitute 1½ tablespoons vegetable oil mixed with ½ tablespoon roasted sesame oil. Soba noodles are packed in several sizes; pick whichever is closest in weight to ¾ pound.