Ingredients
Dressing:
2" Piece of fresh ginger, peeled
3 scallions
1 small carrot, peeled & cut into chunks
2T. Raw Honey
2T. White (Shiro) Miso
1/4 C. Raw Tahini
2t. Roasted sesame oil
Juice of 1 lemon and 1 orange
1/4C. Brown Rice Vinegar
1 sm. clove of garlic
1t. Tamari or Soy Sauce
1T. Fresh ground roasted peanut butter
Carrot-Daikon Salad:
3 Carrots, peeled
1 3" length of peeled daikon radish.
1C. Seasoned rice vinegar
1t. Fish Sauce (Nam Pla)
1t. Granulated sugar
1# Package of Buckwheat Soba Noodles
Fresh Mint, Cilantro, and Scallions
Black sesame seeds
Sriracha hot chili sauce (available in asian grocery stores)
Preparation
Put all dressing ingredients into a blender. Blend until creamy.
Carrot-Daikon Salad: Shred carrot and daikon with a mandoline or food processor blade, so that finished product resembles long noodles. May be shredded, but it wont look as pretty. Combine with marinade ingredients, allow to sit 1 hour for flavors to marry.
Noodles: Boil noodles according to package directions. Once noodles come to a rolling boil, add 1/2C. cold water to “shock” the noodles. Allow to come to the boil again. Do this four times. This creates “springy” noodles. Drain and rinse with cold water. Noodles should be warm, not hot.
Toppings: Chiffonade mint, cilantro, and thinly slice scallions.
Arrange 1C. warm noodles on a serving plate, top with 1-2T. of dressing, sprinkle with black sesame seeds. Place a generous handful of carrot-daikon salad alongside the noodles, and top generously with mint, cilantro, and scallions.
Serve with Sriracha as a condiment.
