1 tablespoon sesame seeds
1 ¹/₃ cups fresh peas
–(snow peas or sugar snap peas work well, too)
6 ounces thin soba noodles or angel hair pasta
¹/₃ cup + 1 tablespoon Ginger-Sesame Vinaigrette
1 small cucumber
3 green onions, thinly sliced diagonally
2 radishes, quartered, then thinly sliced
¹/₄ cup fresh cilantro leaves, coarsely chopped

Ginger-Sesame Noodle Salad

Boil water in large pot. In a small skillet over medium heat, toast sesame seeds, shaking pan often until seeds are just golden, about 5 minutes. Pour seeds into a bowl and set aside. Place peas in a heat proof bowl. Ladle boiling water from pasta pot over top, just to cover. Let stand 3 to 5 minutes. Drain and rinse in cold water. Set aside. Cook pasta according to package directions, taking care not to overcook (noodles should be al dente). Drain and rinse noodles in cold water until cool. In a salad bowl, combine noodles, peas, and 1/3 cup Ginger Sesame vinaigrette. Toss to coat, then arrange on a serving platter. Halve cucumber lengthwise. With the tip of a spoon, scoop out and discard seeds. Slice cucumbers crosswise, very thinly. In a small bowl, toss cucumbers with 1 tablespoon Ginger Sesame vinaigrette. Arrange cucumbers on top of noodles. Sprinkle with sesame seeds, then top with green onions, radishes, and cilantroed. Makes 4 servings.

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