Caviar Noodles

• 6 ounces soba (buckwheat) or green-tea soba noodles
• Salt to taste
• 1/4 cup finely julienned carrot
• 1/4 cup finely julienned daikon radish
• 4 scallions, finely shredded
• 5 tablespoons rice vinegar
• 1 teaspoon freshly grated ginger
• 1 shallot, finely chopped
• 3 tablespoons canola oil
• 4 ounces tobiko (flying-fish roe) or sturgeon caviar
• Generous pinch of white pepper

1. Add noodles to a large pot of boiling salted water.
2. Cook about 10 minutes, until they are tender (they should not be al dente).
3. Drain the noodles, cool in ice water for 5 minutes, then drain thoroughly.
4. Toss the noodles in a bowl with the carrot, daikon and scallions.
5. Mix the vinegar with the ginger and shallot.
6. Beat in the oil, then fold in the tobiko or caviar.
7. Pour this mixture over the noodles, and toss gently.
8. Season with pepper, and salt if desired.
9. Serve.

noodles, salt, carrot, radish, scallions, rice vinegar, freshly grated ginger, shallot, canola oil, flyingfish, generous

Taken from cooking.nytimes.com/recipes/5604 (may not work)