California Avocado & Miso Ginger Soba Noodles
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Ingredients
Serves:
12
| Quick Pickled Cucumbers and Celery (recipe follows) | ||
| Miso Ginger Vinaigrette (recipe follows) | ||
| Marinated Soba Noodles (recipe follows) | ||
| 4 | cups | (2 1/2 oz.) arugula |
| 6 | Fresh California Avocados, peeled, seeded and cut into 6 wedges, lengthwise | |
| 2/3 | cup | (3 1/2 oz.) watermelon radish, peeled, thinly sliced |
| 2 1/2 | Tbsp. | furikake |
| Quick Pickled Cucumbers and Celery | ||
| (Yield: 3 cups) | ||
| 2 | cups | (10 oz.) Japanese cucumbers, sliced 1/8" |
| 1 1/3 | cups | (5 oz.) celery, sliced 1/8" |
| 6 | Tbsp. | rice wine vinegar |
| 1/2 | tsp. | turmeric, freshly grated |
| 1/4 | tsp. | kosher salt |
| Miso Ginger Vinaigrette | ||
| (Yield: 1 ½ cups) | ||
| 5 | Tbsp. | (2 ½ oz.) rice wine vinegar |
| 6 | Tbsp. | (3 oz.) orange juice, freshly squeezed |
| 2 | Tbsp. | honey |
| 1 1/2 | Tbsp. | white miso |
| 1 1/2 | tsp. | minced garlic |
| 1 | Tbsp. | minced ginger |
| 3/4 | tsp. | kosher salt |
| 1/2 | cup | (4 oz.) canola oil |
| 1/4 | cup | (2 oz.) sesame oil |
| 1 | Tbsp. | orange zest |
| 1/2 | tsp. | black pepper, freshly ground |
| Marinated Soba Noodles | ||
| (Yield: 10 cups) | ||
| 19 | oz. | soba noodles |
| 6 | qt. | water |
| 2 | Tbsp. | kosher salt |
| 1 1/2 | cups | (12 oz.) Miso Ginger Vinaigrette |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
Quick Pickled Cucumbers and Celery
- Combine rice wine vinegar, turmeric and salt in a large bowl.
- Add cucumber and celery slices and mix to combine. Let sit for at least 15 minutes; refrigerate until needed.
Miso Ginger Vinaigrette
- Place rice wine vinegar, orange juice, honey, white miso, garlic, ginger and salt in a food processor. Process for about 30 seconds until smooth.
- With machine running, slowly add oils until emulsified.
- Add orange zest and black pepper and mix just until combined.
Marinated Soba Noodles
- Bring 6 quarts of water and 2 Tbsp. of salt to a boil. Add soba noodles and cook according to package instructions.
- Immediately drain noodles and rinse with cold water until cool to the touch. Drain completely and pat dry with paper towels.
- Place noodles in a large mixing bowl and pour in Miso Ginger Vinaigrette. Mix until noodles are well coated with vinaigrette.
Assemble, per order:
- Place 1 cup Marinated Soba Noodles in a serving dish. Top with ⅓ cup arugula and ¼ cup Quick Pickled Cucumbers and Celery.
- Arrange 3 wedges of avocado and watermelon radish slices on top.
- Evenly dust with ½ tsp. furikake.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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