Nutrition per serving may change if servings are adjusted.
4 cups small snow peas, (12 ounces), trimmed of stem ends and strings
½ pound daikon radish, cut into julienne (2 cups)
8 ounces soba noodles, (see Note)
2 tablespoons rice vinegar
1 tablespoon miso, mixed with 1 tablespoon hot water
1 tablespoon canola oil
2 teaspoons sugar
1 teaspoon grated fresh ginger
1 tablespoon finely chopped fresh cilantro
Salt, to taste
1 red bell pepper, thinly sliced
Hot sauce, to taste
1 tablespoon sesame seeds, toasted (see Tip)
Put a large pot of lightly salted water on to boil. Halve snow peas on the diagonal. Cook the peas in the boiling water until bright green, about 1 minute. Add daikon and immediately remove vegetables with a slotted spoon; refresh in cold water. Blot dry.
Return water to a boil and cook noodles until al dente, 3 to 5 minutes. Drain and refresh under cool water.
Whisk vinegar, miso mixture, oil, sugar and ginger in a large bowl until blended. Stir in cilantro. Season with salt and hot sauce. Add bell pepper, snow peas, daikon and noodles and toss to coat. Sprinkle with sesame seeds and serve.
Note: Thin buckwheat noodles from Japan called soba are traditionally served cold with a soy-based dipping sauce or hot in a broth. They should be cooked in simmering, not boiling, water and then rinsed well under cold water. Look for soba in natural-foods stores, Asian markets or the Asian section of the supermarket.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.