Prep 20 mins
Cook 8 mins
Soba noodles come from health food stores, do not buy all buckwheat, if you cannot find them ramen noodles work fine. To lower the sodium use less soy sauce. If you have oily tahini you will need to stir it before measuring it. Passive time is boiling water. Mirin is usually beside the soy sauce, if you can't find you can use a pinch of sugar.
- 1 (8 ounce) package soba noodles
- 6 scallions, sliced
- 1 1⁄2 cups mung bean sprouts
- 6 radishes, sliced or 1⁄2 cup grated daikon radish
- 1 teaspoon sesame seeds, toasted (optional)
For the Dressing
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1⁄2 tablespoon rice vinegar
- 1 1⁄2 tablespoons toasted sesame oil
- 1 tablespoon tahini (sesame seed paste)
- 1⁄16 teaspoon chinese cayenne pepper
- Boil some water in a pot, break the soba noodles in half and place them in the pot.
- When the noodles are cooked drain them, then immerse them in cold water and then drain again.
- Toss the noodles with the vegetables.
- In a blender liquefy the soy sauce, mirin, vinegar, oil, and tahini, if it looks sticky add in a couple teaspoons of water.
- Pour the dressing over the salad, Toss it and garnish it with the sesame seeds (optional).