It’s no secret we’re fans of cooking with color, and this fun and simple Spring-inspired dish definitely satisfies all our rainbow-hued cravings.
- 1 bundle of buckwheat soba noodles
- 3 radishes, thinly sliced
- 1/4 cup baby tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup cucumber, thinly sliced
- 1 lime, juiced
- microgreens (basil, radish and ruby-veined sorel), to serve (optional)
- 1 tsp honey
- 1 tsp sambal oelek
- 2 tsp sesame oil
- 2 tsp soy sauce
- 4 dashes fish sauce
- 1/2 lime, juiced
- pinch of flaky sea salt
- Bring a small pot of water to a boil.
- Cook buckwheat soba noodles according to package instructions (5-6 minutes). Meanwhile, prepare all your vegetables. Place red onion and cucumber in small bowls, and cover each with juice of half a lime. Toss, and let sit a few minutes to absorb the juice to get a nice citrus-spiked pickle effect.
- Prepare the vinaigrette. In a small mason jar, combine honey, sambal oelek paste, sesame oil, soy sauce, fish sauce, lime juice and flaky sea salt. Seal with lid, and shake viperously to emulsify.
- Drain noodles and run under cold water for a few seconds to cool them down. Shake away any excess water, then place in a bowl and toss with vegetables and vinaigrette.
- Serve with microgreens (optional).