About the Dish

  • Soba Noodles

    Soba Noodles

  • Spring Peas

    Spring Peas

  • Ginger

    Ginger

  • Spring Onion

    Spring Onion

  • Radish

    Radish

  • Carrot

    Carrot

  • Pea Shoots

    Pea Shoots

  • Miso Paste

    Miso Paste

  • Sesame Oil

    Sesame Oil

  • Anson Mills Benne Seed

    Anson Mills Benne Seed

  • Lemon

    Lemon

METHOD

1
Fill a saucepan half full with about 6 cups water. Place over high heat. This is your noodle cooking water.
2
MISE EN PLACE • Thinly slice spring onion. • Peel and mince ginger. • Halve and thinly slice radish. • Halve carrot lengthwise. Thinly slice crosswise. • Cut pea shoots in 1-inch pieces. • Cut lemon in wedges.
3
• When water boils, add noodles and peas. Cook, stirring occasionally, until noodles are tender but not mushy, 4-5 minutes. • Reserve 1/4 cup cooking liquid. • Drain noodles and peas.
4
While noodles cook: • Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add ginger. Cook, stirring, until fragrant, about 30 seconds. • Add onion. Cook, stirring, until onion begins to soften, about 1 minute. • Add radish, carrot and pea shoots. Cook, stirring, until radish is tender, about 2 minutes. • Remove pan from heat.
5
In a bowl, toss noodles and peas with miso, sesame oil, reserved cooking liquid and half of benne seeds.
6
• Divide noodle mixture between 2 bowls. • Top each with radish mixture and remaining benne seeds. Serve with lemon wedges, and enjoy!

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