Ingredients
12
ounces dried buckwheat noodles (fancy soba)*
1
tbsp oriental sesame oil
6
tbsp seasoned rice vinegar*
12
ounces English hothouse cucumber, seeded, shredded
8
ounces carrots, peeled, shredded
6
large radishes, trimmed, sliced
3
green onions, thinly sliced
*Buckwheat noodles and seasoned rice vinegar are available at Asian markets and in the Asian section of some supermarkets.
Directions
1.
Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
2.
Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.
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