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 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.
Ingredients
- 3 tablespoons red miso
- 1 2-inch piece ginger, finely grated
- 2 teaspoons sugar
- ⅛ teaspoon cayenne
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 2 tablespoons lime juice, plus lime wedges for serving
- 1 3-inch piece daikon radish, coarsely grated
- 8 ounces 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
245 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 1162 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 small servings
Preparation
- 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.
25 minutes
Dining and Cooking