Recipe courtesy of A House in the Hills
1 bunch of soba noodles
1 large carrot, made into noodles with a julienne peeler
1/2 medium watermelon radish
1 cup edamame
1/16 cup ponzu
2 tablespoons maple syrup
1/16 cup of gluten free, low sodium Tamari
2 cloves of garlic, crushed
1 tablespoon minced ginger
black sesame seeds
– In a small mixing bowl combine ponzu, one tablespoon of maple syrup and a small pinch of salt. Set aside.
– In another small bowl combine Tamari, crushed garlic, and ginger (use less ginger if you prefer a milder flavor). Set aside.
– Using a mandoline, slice watermelon radish on the thinnest setting.
– Bring a large pot of water to a boil. Prepare a bowl of ice water. Add watermelon radish and cook for one minute. Use a spider strainer or slotted spoon to remove radish from boiling water and transfer to ice water.
– Use the spider strainer or slotted spoon to remove the watermelon radish from the ice bath and tranfer to a small baggie. Add ponzu marinade and place in refrigerator.
– Add frozen edamame to boiling water and cook according to package instructions. Use the spider strainer or slotted spoon to remove the beans and transfer to the ice bath. Drain and transfer to a serving bowl.
– Add soba noodles to boiling water and cook per package instructions. One minute before time is done, add carrot noodles. Cook for final minute. Drain carrot and soba noodles, run under cold water.
– Mix carrot/soba noodles with edamame, add tamari mixture to taste (I preferred adding about 3/4 of the tamari mixture before refrigerating, then added some of the remaining sauce right before cooking. Refrigerate for at least one hour.
– Drain and add watermelon radish to serving bowl, mix with noodles. Serve cold, sprinkled with lots of black sesame seeds and a little Siracha for some spice if you’d like! I highly recommend the spice!