This easy 15-minute meal is the perfect dish to use up leftover leafy greens in your fridge. Use your favorite chili oil or chili crisp with this recipe, or better yet, a homemade one. Fresh cucumbers and radishes give a nice crunch between the tender noodles, and can be easily swapped with carrot or daikon. Top this dish with a soft poached egg for extra oomph and you have yourself a refreshing summer meal!
2 bundles soba noodles
Handful of bitter greens, like mizuna or watercress, washed and trimmed
2 cucumbers, sliced thinly
4-5 radishes, sliced thinly
3 tablespoons rice vinegar
2 tablespoons chili oil
1 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
Green onions, sliced for garnish
Sesame seeds, for garnish
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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