Every edition we publish has that one (sometimes two or three!) quick whip-it-up-on-the-fly recipe that becomes a household staple. For Strawberries, by Susan Spungen, it's undoubtedly this cold noodle salad. Studded with strawberries and cucumbers and dressed in a miso-sesame vinaigrette, it's refreshing, flavorful and versatile: pack it up for a work lunch, or pair alongside grilled chicken or pork chops for dinner. Check out more strawberry recipes here.
FOR THE DRESSING:
¼ cup rice wine vinegar
1 tablespoon sugar
1 teaspoon salt
2 tablespoons white miso
1 hot red chile, finely minced,
or more to taste
2 tablespoons dark sesame oil
FOR THE SALAD:
One 8.8-ounce package soba noodles
4 ounces shishito peppers (if they’re not in season, substitute cubanelle or poblano peppers)
½ cucumber—peeled, seeded and thinly sliced on the bias into ¼-inch half moons
2 cups strawberries, hulled and halved (about ½ pound whole)
2 scallions, thinly sliced
¼ cup mint, roughly chopped
¼ cup cilantro, roughly chopped
Make the dressing: Stir the rice vinegar, sugar and salt together until the sugar and salt have dissolved. Add the miso, chile and sesame oil; whisk to combine. Set aside.
Make the salad: Cook the noodles according to package directions. Drain and rinse with cool water. Drain well. Toss the noodles with the dressing. Grill the shishito peppers on a grill or grill pan or in a cast-iron skillet until they’re blistered and softened, about 2 to 3 minutes a side. Let them cool, then slice on a bias and discard the seeds. Top the dressed noodles with the grilled peppers, cucumbers, strawberries, scallions, mint and cilantro. Mix gently to combine and serve.
(Photo: Mackenzie Smith)