Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

Name: Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes
Yield: Serves 4 to 6
Cuisine: Japanese, Asian
Ingredients: 8 ounces, dried soba noodles; 1 (8-inch square) sheet, nori (optional); 3 tablespoons, white miso; 3 tablespoons, mirin; 2 tablespoons, toasted sesame oil; 1 tablespoon, sesame seeds; 1 teaspoon, grated fresh ginger; 1/4 - 1/2 teaspoon, red pepper flakes; 1/3 , English cucumber, quartered lengthwise, seeded, and sliced thin on bias; 4 ounces, snow peas, strings removed, cut lengthwise into matchsticks; 4 , radishes, trimmed, halved, and sliced into thin half-moons; 3 , scallions, sliced thin on bias

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Appears in Cook's Illustrated July/August 2019, America's Test Kitchen TV

Try these earthy Japanese buckwheat noodles with a lush miso dressing and colorful, crisp raw vegetables.

SERVES4 to 6

TIME40 minutes

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WHY THIS RECIPE WORKS

Soba noodles, made from buckwheat flour or a buckwheat-wheat flour blend, have a chewy texture and nutty flavor and are often enjoyed chilled. For a refreshing cold noodle salad, we cooked soba noodles in unsalted boiling water until tender...

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