This one is super summery, light but satisfying! It features lettuce, crunchy vegetables, and my favorite trick, quick pickled radishes, which become a beautiful shade of Barbie pink. This takes almost no time to make, but the radishes are most beautiful if you let them sit at least an hour after making them—the pink of the skin colors the vinegar and changes the color of the radishes. I make too many at once and have them over a few days.
Serves 2
For pickled radishes:
4 to 5 red radishes, thinly sliced
Heavy pinch of salt
Rice vinegar or Ume plum vinegar to cover
For the salad:
1 package (10.5 ounces) Umi Organic Noodles with Miso Sesame Sauce
Half head lettuce, washed and thinly sliced
Half bulb fennel, sliced
2 green onions, sliced
1 to 2 soft-boiled egg (I boil mine 6 minutes and then chili in an ice bath before peeling!)
Furikake or toasted sesame seeds and salt
Optional additions: 1/2 shallot, thinly sliced; 1/2 cucumber, peeled and cubed
Directions:
Combine the radishes, salt, and vinegar together in a jar. Set aside for 1 hour.
Bring a large pot of water to a rapid boil. Tease apart the noodles. Drop the noodles into the boiling water. Start a timer for 2 minutes. Stir occasionally to loosen the noodles. When the timer rings, drain the noodles in the colander and rinse under cold running water until fully chilled. Shake out the water thoroughly. Toss noodles with sauce. Divide between two bowls. Toss with lettuce, fennel, green onion, and any other crunchy vegetables, like shallot or cucumber, you have on hand. Top with half or one egg, pickled radish, and a shower of furikake. Enjoy!
