Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes
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 but still resilient and rinsed them under cold running water to remove excess starch and prevent sticking. We then tossed the soba with a miso-based dressing, which clung to and flavored the noodles without overpowering their distinct taste. We also cut a mix of vegetables into varying sizes so they'd incorporate nicely into the noodles while adding crunch and color. Sprinkling strips of toasted nori over the top added more texture and a subtle briny taste.