Thin raw radish slices bring peppery crunch to chilled noodles and a rounded sesame dressing.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 150 g Wasabi radish roots, thinly sliced
- 180 g dry soba noodles
- 150 g cucumber, sliced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tbsp sesame seeds
Method
- Cook soba according to the package, about 4–5 minutes. Rinse under cold water and drain thoroughly.
- Whisk oil, soy sauce, vinegar and maple syrup.
- Toss noodles with dressing, cucumber and radish. Scatter sesame seeds and serve immediately.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
