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Just a few pantry staples come together to make a silky, slurpable sauce.

- BY ANANDA EIDELSTEIN

Quick nutty noodles

ACTIVE TIME 15 MINUTES TOTAL TIME 20 MINUTES SERVES 4

1/2 cup very thinly sliced radishes

1/4 cup apple cider vinegar

13/4 tsp. kosher salt, divided

1 English cucumber, chopped (about 13/4 cups)

1 8-oz. pkg. soba noodles

1/3 cup creamy almond butter

2 Tbsp. toasted sesame oil

2 cups watercress or other greens

STIR radishes, vinegar, and 1/4 teaspoon salt in a small bowl, pressing down to submerge radishes as much as possible. Set aside, stirring occasional­ly, until radishes turn slightly pink, about 15 minutes.

MEANWHILE, bring a pot of water to a boil over high. Toss cucumber and 1/2 teaspoon salt in a large bowl. Cook noodles in boiling water according to package directions; drain and rinse under cold water to cool. Transfer noodles to bowl with cucumber.

WHISK 1/3 cup water, almond butter, oil, and remaining 1 teaspoon salt in a medium bowl until smooth. Spoon out 3 tablespoon­s vinegar from radish mixture; whisk vigorously into almond butter mixture until well combined. Add almond butter dressing to noodles and cucumber; toss. Add watercress to bowl and gently toss to coat. Serve and top with drained radishes.

 ?? Photograph­s by Greg DuPree ??
Photograph­s by Greg DuPree
 ??  ?? A vinegar bath turns radishes pink and gives them a tangy pop that balances out the rich sauce.
A vinegar bath turns radishes pink and gives them a tangy pop that balances out the rich sauce.

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