Cold Soba Noodles
Ingredients
Directions
Ingredients
fine-grain sea salt
Jump
8 oz
dried soba noodles
Jump
¾ c
slivered breakfast radishes, tops reserved
Jump
1 md
shallot, thinly sliced
Jump
¼ c
brown rice wine vinegar
Jump
1 sm
clove garlic
Jump
1 tbsp
toasted sesame seeds, plus more for serving
Jump
1 ½ tsp
fresh or dried coriander seeds
Jump
1 tsp
runny honey
Jump
½ c
extra virgin olive oil
Jump
½ tsp
sweet paprika
Jump
tsp
smoked paprika
Jump
Cold Soba Noodles

In Near & Far, Heidi Swanson provides a collection of nourishing vegetarian recipes inspired by her travels.

A favorite side project of mine is a little online culinary boutique named QUITOKEETO. No matter how many boxes there are to ship or honey jars to be wrapped, we always clear the packing table, take a break, and sit down for a proper lunch. This was an early favorite—cold soba noodles, tiny radishes (and greens), and a beautiful crushed sesame, fresh coriander seeds, and paprika drizzle. Radish sprouts (or other sprouts) in place of the sliced radishes are a fine substitution. Use fresh coriander seeds if you come across them late in summer at your local farmers’ market; otherwise substitute dried. If using dried coriander seeds, toast them in a dry skillet until fragrant before using.

4 servings

  1. Bring a large pot of water to a boil, salt, and cook the soba noodles per the package instructions. Drain and rinse under cold water until cool. In the meantime, place the radishes in a small bowl, toss with 1/8 teaspoon of salt, and set aside. Place the shallot in a separate small bowl with the vinegar and 1/8 teaspoon of salt. Set this aside as well.
  2. Place the garlic in a mortar, sprinkle with 1/2 teaspoon of salt, and mash into a paste with the pestle. Add the sesame and coriander seeds and pound into a paste. Work in the honey and olive oil very gradually, then both paprikas. Blend until uniform.
  3. To serve, place the soba noodles in large bowl along with the radishes. Stem the radish tops, and if they look good, slice into a chiffonade (you’ll get about 1/2 cup) before adding to the bowl. Add the shallot and vinegar mixture and toss. Drizzle with the sesame-paprika paste, toss well, and garnish with a generous sprinkle of sesame seeds. Taste and season with more salt or honey if needed.
  4. Optional: Serve topped with soft-poached eggs or an omelet sliced into a whispery-thin chiffonade.

Reprinted with permission from Near & Far by Heidi Swanson, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC

Near & Far

Heidi Swanson

Book Cover
[email_signup id="3"]
[email_signup id="3"]