15 Apr Soba Noodle Cakes with Pickled Watermelon Radishes, Sriracha Cashews, and Miso Snap Peas
Soba Noodle Cakes with Pickled Watermelon Radishes, Sriracha Cashews, and Miso Snap Peas
Yield: 4 Cakes
Cook Time: 15 Minutes (Plus 1 Hour for Noodle Setting, 25 minutes for pickling)
I luv Soba bowls, so I often tend to make a huge batch of noodles at the beginning of the week to keep on hand in the fridge. One time, the day after overcooking a batch and storing them to deal with later, I found that my Sobas had formed a solid mass in the bowl I had left them in. A flash of inspiration to cut the noodles into cakes ensued, and this delicious dish was born! The crunchy-soft-spicy-salty-tangy components of this dish make my mouth happy, and it’s really pretty to boot.
1 9.5 Ounce Package of Soba Noodles (I like the Hakubaku brand for its price point on organic, but others are fine too!)
3 teaspoons Kosher Salt
2 Cups Sugar Snap Peas
2 Tablespoons Sesame Oil (for oiling pans and equipment)
2 Tablespoons of Miso Paste
2 Cloves Garlic, Minced (about 2 teaspoons)
1 Tablespoon of Ginger (grated with a microplane or the smallest side of a box grater)
1 teaspoon Light Brown Sugar
2 teaspoons Sesame Oil (not toasted)
½ Cup Vegetable or Mushroom Stock
¼ Cup Raw Cashews
1 Tablespoon Sriracha
1 Small Watermelon Radish, Sliced paper thin (a mandolin will help)
2/3 Cup + 1 teaspoon Rice Wine Vinegar
½ Cup Sugar
1 Tablespoon of Whole Fresh Cilantro Leaves
Cook Soba noodles in rapidly boiling water for 5 minutes (1 minute longer than package instructions). Drain (do not rinse, we need the starch to hold the noodles together) and toss with 1 teaspoon of kosher salt. Grease a 9×9 square baking dish with sesame oil, and pour drained noodles in (should be about 1.5 inches high). Refrigerate for at least one hour, until noodles are cool and set into a mold.
Next, make your Quick Pickled Radishes: In a medium bowl, stir together vinegar, sugar, and salt. Add radishes and toss to coat. Let stand 25 minutes before serving.
Once noodles are set and radishes are pickled, make the rest of your dish.
Sriracha Cashews: In a small sauté pan over medium heat, toss cashews with Siracha and cook for about 1 minute. Set aside to cool.
Miso Sauce and Snap Peas: Combine miso paste, garlic, ginger, brown sugar, and stock in a large sauté pan. Simmer over medium heat for 2 minutes or once miso starts to dissolve. Whisk in oil and vinegar, add snap peas and cook for about 2 minutes. Remove from heat and set aside.
Turn on broiler. Remove noodles from fridge, and using a greased 3” ring mold or cookie cutter (you can even use a large drinking glass) cut noddle circles and gently remove from mold onto a lightly oiled baking sheet. Brush tops of noodle circles with sesame oil. Place under the broiler for about 5 minutes until tops are crispy (watch carefully to make sure it doesn’t burn!). Remove from oven and brush both sides with miso sauce from the snap pea pan.
Put it all together by placing a bed of snap peas on your plate, top with one soba cake, garnish with two folded watermelon radish slices, cilantro leaf, and Sriracha cashews. Drizzle with a super generous portion of miso sauce (you know how I love sauces!) and enjoy!