Cold Sesame Noodles with Radish and Scallions

1 small bunch (about 1 cup) of radishes, unpeeled and julienned

Coarse sea salt (optional)

½ lb. udon noodles

1 cup tahini (sesame paste)

1/3 cup chopped cilantro (optional)

½ cup honey or pure maple syrup

3 tbsp. naturally brewed soy sauce

3 tbsp. rice vinegar

2 garlic cloves, peeled

1 tbsp. finely chopped, peeled gingerroot

1 tbsp. toasted sesame oil

¼ tsp. cayenne pepper plus additional to taste

½ cup water plus additional as needed

1 scallion, white and green parts, thinly sliced

1. Bring a large pot of water to a boil. Add the noodles and cook until al dente, stirring to prevent sticking. Drain the noodles in a colander and rinse under cold running water until thoroughly chilled.

2. In a blender, combine the tahini, cilantro, honey, soy sauce, vinegar, garlic, ginger, oil, cayenne, and water, and purée. Add additional water, 1 tbsp. at a time, until you have a creamy smooth, pourable sauce. Add more cayenne to taste, if desired.

3. To serve, sauce the noodles to taste and top with the radishes and scallion.

Yields: 4 servings