California Avocado & Miso Ginger Soba Noodles

Quick Pickled Cucumbers and Celery

1. Combine rice wine vinegar, turmeric and salt in a large bowl.
2. Add cucumber and celery slices and mix to combine. Let sit for at least 15 minutes; refrigerate until needed.

Miso Ginger Vinaigrette

1. Place rice wine vinegar, orange juice, honey, white miso, garlic, ginger and salt in a food processor. Process for about 30 seconds until smooth.
2. With machine running, slowly add oils until emulsified.
3. Add orange zest and black pepper and mix just until combined.

Marinated Soba Noodles

1. Bring 6 quarts of water and 2 Tbsp. of salt to a boil. Add soba noodles and cook according to package instructions.
2. Immediately drain noodles and rinse with cold water until cool to the touch. Drain completely and pat dry with paper towels.
3. Place noodles in a large mixing bowl and pour in Miso Ginger Vinaigrette. Mix until noodles are well coated with vinaigrette.

Assemble, per order:

1. Place 1 cup Marinated Soba Noodles in a serving dish. Top with ⅓ cup arugula and ¼ cup Quick Pickled Cucumbers and Celery.
2. Arrange 3 wedges of avocado and watermelon radish slices on top.
3. Evenly dust with ½ tsp. furikake.