Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

We destroyed these. In a good way. It's a lovely-to-look-at dish, chock full of vegetables. More so than I had anticipated, and more so than most soba noodle dishes I've made in the past. We absolutely gobbled this up! Served here with a five-spice chicken and smashed cucumbers.

The original calls for nori. We don't love nori so left it out. Maybe we are missing a part of the experience, but even without it, this was delicious.

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes
Cook's Illustrated

8 oz soba noodles
3 T white miso paste
3 T mirin
2 T toasted sesame oil
1 T sesame seeds
1 tsp ginger, grated
1/4 tsp red pepper flakes
1/3 English cucumber, quartered lengthwise, seeded, sliced thin
4 oz snow peas, strings removed, cut lengthwise into matchsticks
4 radishes, trimmed, halved, sliced thin into half-moons
3 scallions, sliced thin

Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally, until noodles are cooked through but still retain some chew. Drain noodles and rinse under cold water until chilled. Drain well and transfer to large bowl.

Combine miso, mirin, oil, 1 tablespoon water, sesame seeds, ginger, and pepper flakes in small bowl and whisk until smooth. Add dressing to noodles and toss to combine. Add cucumber, snow peas, radishes, scallions, and nori, if using, and toss well to evenly distribute. Season with salt to taste, and serve.

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