Buckwheat Noodles With Ginger and Miso

• 3 tablespoons red miso
• 1 2-inch piece ginger, finely grated
• 2 teaspoons sugar
• 18 teaspoon cayenne
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 2 tablespoons lime juice, plus lime wedges for serving
• 1 3-inch piece daikon radish, coarsely grated
• 8 ounces buckwheat noodles
• 6 small red radishes, thinly sliced
• 1/4 cup radish sprouts, trimmed
• 1/4 cup thinly sliced cucumber
• Salt
• A few shiso leaves, for garnish

1. Make the dressing: Put miso, ginger, sugar, cayenne, mirin, soy sauce and lime juice in a small bowl.
2. Mix together, and stir in grated daikon radish.
3. Set aside.
4. Boil the noodles in abundant salted water until cooked but still firm.
5. Drain and rinse well with cold water.
6. Blot dry.
7. Divide noodles among four small bowls.
8. Top with radish, radish sprouts and cucumber slices.
9. Sprinkle lightly with salt.
10. Garnish with torn or chopped shiso leaves.
11. Serve with dressing and lime wedges on the side.

red miso, ginger, sugar, cayenne, mirin, soy sauce, lime juice, daikon radish, buckwheat noodles, red radishes, radish sprouts, cucumber, salt, shiso leaves

Taken from cooking.nytimes.com/recipes/1016646 (may not work)