Recipe by David Tanis
“Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather. To appreciate buckwheat’s delicious nutty flavor, look for 100% buckwheat noodles in Asian groceries. The bright, gingery dressing needs a little spiciness, so use a good pinch of cayenne or other hot pepper. This version is meant to be a small first-course salad. Add slices of grilled chicken to make it more of a meal.”
Photo by Karsten Moran for the New York Times
4 small servings
3 tbsp red miso
1 2-inch piece ginger, finely grated
2 tsp sugar
⅛ tsp cayenne
2 tbsp mirin
1 tbsp soy sauce
2 tbsp lime juice, plus lime wedges for serving
1 3-inch piece daikon radish, coarsely grated
8 oz buckwheat noodles
6 small red radishes, thinly sliced
¼ cup radish sprouts, trimmed
¼ cup thinly sliced cucumber
Salt
A few shiso leaves, for garnish
Make the dressing: Put miso, ginger, sugar, cayenne, mirin, soy sauce and lime juice in a small bowl. Mix together, and stir in grated daikon radish. Set aside.
Boil the noodles in abundant salted water until cooked but still firm. Drain and rinse well with cold water. Blot dry.
Divide noodles among four small bowls. Top with radish, radish sprouts and cucumber slices. Sprinkle lightly with salt.
Garnish with torn or chopped shiso leaves.
Serve with dressing and lime wedges on the side.