Chilled Soba Noodle Salad

In this cool summer salad, chewy soba noodles pair wonderfully with crisp vegetables, each cut to tangle with the noodles and take advantage of the creamy miso dressing. Red pepper flakes add a nice little kick.

Recipe

8 oz. dried soba noodles
.14 oz. Ocean’s Halo Sea Salt Seaweed Snack, cut into thin strips (or use one 8-inch square sheet of nori, toasted, and cut into thin strips)
3 T. white miso
3 T. mirin
2 T. toasted sesame oil
1 tsp. fresh ginger, grated
1/4 tsp. red pepper flakes
1/2 English cucumber, quartered lengthwise, seeded, and sliced thin on the bias
4 oz. snow peas, strings removed, cut lengthwise into matchsticks
4 radishes, trimmed, halved, and sliced into thin half-moons
3 green onions, sliced thin on bias

Bring a large pot of water to a boil and stir in the noodles, cooking according to package directions (mine took 6 minutes), stirring occasionally. Drain and rinse thoroughly under cold water until chilled. Drain well and transfer to a large bowl.

For the dressing, combine miso, mirin, sesame oil, 1 T. water, sesame seeds, ginger and red pepper flakes in a small bowl and whisk until smooth. Add dressing to the noodles and toss to combine.

Add cucumber, snow peas, radishes, green onion and seaweed, and toss well to evenly distribute the vegetables. Season with salt to taste.