Quick Nutty Noodles

Just a few pantry staples come together to make a silky, slurpable sauce.

Ingredients

• .50 cup very thinly sliced radishes

• ¼ cup apple cider vinegar

• 1 ¾ teaspoons kosher salt, divided

• 1 English cucumber, chopped (about 1 3⁄4 cups)

• 1 8-oz. pkg. soba noodles

• ⅓ cup creamy almond butter

• 2 tablespoons toasted sesame oil

• 2 cups watercress or other greens

Directions

1. Stir radishes, vinegar, and ¼ teaspoon salt in a small bowl, pressing down to submerge radishes as much as possible. Set aside, stirring occasionally, until radishes turn slightly pink, about 15 minutes.

2. Meanwhile, bring a pot of water to a boil over high. Toss cucumber and ½ teaspoon salt in a large bowl. Cook noodles in boiling water according to package directions drain and rinse under cold water to cool. Transfer noodles to bowl with cucumber.

3. Whisk ⅓ cup water, almond butter, oil, and remaining 1 teaspoon salt in a medium bowl until smooth. Spoon out 3 tablespoons vinegar from radish mixture; whisk vigorously into almond butter mixture until well combined. Add almond butter dressing to noodles and cucumber; toss. Add watercress to bowl and gently toss to coat. Serve and top with drained radishes.