Instructions: Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes. Set 1 tablespoon seeds aside. Place the remaining seeds in the jar of a blender. Add the oil and process on low speed for 10 seconds. Scrape down the sides of the blender and process for another 10 seconds. Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds.

Set the dressing aside.

Bring 3 quarts of water to a boil in a medium pot. Add the salt and soba noodles and boil until al dente, about 4 minutes. Drain the noodles in a colander and return them to the cooking pot. Add cold water to the pot, swishing the noodles around to wash away the starch. Drain well. Transfer the noodles to a large mixing bowl and toss with the dressing. Let stand 5 minutes. Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine. Serve immediately.

Slicing Scallions
Often scallions fail to separate fully when sliced. You can use an unconventional knife technique to prevent this problem.

1. Rather than cutting the scallions with a rocking motion of the knifes heel, draw the tip of the knife backward toward you across the scallions.

2. This method separates the pieces of cut scallion into rings without creating any jagged edges.

Serves 6 as a side dish.

Time: 20 minutes

These noodles can be served with salmon, chicken, or tofu, especially if Asian flavors are used in the main course.

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