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