Cold Japanese Noodles with Daikon and Carrots
Spaghetti-shaped somen noodles are traditionally eaten cold in Japan during summer months, but you can substitute any kind of soba noodles or whole grain linguine. Peppery daikon radish and mellow carrots work beautifully with the noodles in this simple dish. Photos by Hannah Kaminsky.
- 8 ounces somen or soba noodles
- 1 cup stemmed and sliced shiitake mushrooms
- 1 medium daikon radish (or substitute 1 or 2 crisp white turnips), peeled and cut into matchsticks
- 2 large carrots, peeled and cut to match the daikon
- 2 tablespoons natural reduced-sodium tamari or soy sauce
- 1 to 2 tablespoons rice vinegar, to taste
- 1 tablespoon dark sesame oil
- 1 teaspoon natural granulated sugar
- Freshly ground pepper to taste
- 2 scallions, thinly sliced, plus more for garnish
- 1 tablespoon sesame seeds, plus more for garnish
- Cook the noodles in plenty of rapidly simmering water until al dente. Just before they're done, plunge the mushrooms into the water. Drain and rinse under cool water, then drain well again.
- Combine the noodles in a serving bowl with the remaining ingredients. Taste and adjust flavorings to your liking.
- Top with extra scallions and sesame seeds. Serve warm or cover and chill before serving.