Asian Noodle Salad with Radishes & Greens

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Courtesy of Capay Valley Farm Shop

4 servings (8 ounce) your favorite whole wheat, soba, or rice noodle
1 bunch spinach, chard, beet, or radish greens roughly chopped
1/2 pound radishes, sliced thinly in rounds
1/2 cup black or white sesame seeds
Fresh cilantro, roughly chopped (optional)
3 tablespoons soy sauce or tamari
3 tablespoons sesame oil
3 tablespoons rice vinegar or balsamic vinegar


  • Cook noodles according to package, adding chopped greens to the hot noodles and water just before draining.
  • Toss with small quantity of oil to the noodles to prevent sticking and chill in the refrigerator while prepping remaining ingredients.
  • Wash and cut radishes in rounds.
  • Put sesame seeds in a skillet or pan just large enough for them to cover the bottom.
  • Toast over medium heat about 3 min, shaking the pan gently to prevent burning.
  • Remove from heat.
  • Mix the vinegar, tamari and oil in a bowl.
  • When noodles and greens are chilled, toss or layer them with radishes, seeds, and dressing, garnish with cilantro and serve.

Serves 4. Prep time, 15 minutes; cook time, 5 minutes (not including cooking noodles).

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