- 2 tablespoons sesame seeds
- 12 ounces dried buckwheat noodles (fancy soba)
- 4 tablespoons peanut oil
- 1 tablespoon oriental sesame oil
- 6 tablespoons seasoned rice vinegar
- 12 ounces English hothouse cucumber, seeded, shredded
- 8 ounces carrots, peeled, shredded
- 6 large radishes, trimmed, sliced
- 3 green onions, thinly sliced
- Buckwheat noodles and seasoned rice vinegar are available at Asian markets and in the Asian section of some supermarkets.
- Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
- Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.