Chilled Soba Noodles with Cucumbers, Snow Peas, and Carrots (From The Complete Plant Based Cookbook by America’s Test Kitchen)

Soba noodles are noodles made from buck-wheat or a buck-wheat blend of flour. These noodles have a chewy texture and almost nutty flavor. I love using these noodles in cold dishes. This recipe for chilled soba noodles was good, but I have made better dishes with soba noodles in the past.

The best part about this dish was how quickly it came together. I started to boil water for my noodles. While I was waiting, I whisked miso, water, red pepper flakes, mirin, sesame oil, sesame seeds, and grated ginger together in a large bowl. I added my noodles to the boiling water and let them cook for about six minutes. I removed them from the water and rinsed them in cold water. Lastly, I prepared my veggies. I cut up cucumber, snow peas, carrots, and scallions. I mixed everything together and served with more sesame seeds, salt to taste, and some sriracha.

The original recipe called for radishes, but I did not have any on hand so I decided to substitute the radishes for carrots. The recipe did not call for sriracha, but I love adding some into Asian-inspired dishes (I use it on other dishes too!). I think this dish would have been better with some fresh herbs like a couple tablespoons of cilantro or thai basil. I also think this dish would have benefited from some quick-pickled red onions.

Taste: 7/10

Notes for next time: Good, quick dish,  but I have had better.