One of my tips for cooking- choose ingredients you think are beautiful and design your dishes around color! In this instance, watermelon radish.  Aren’t they amazing?  I don’t even really care that much for radish, but how could I not use these beauties in a dish!  And I’m so happy they did.  The meal was Lou approved (the true measure of tastiness in this house) and the only regret I have about it is that I didn’t make twice as much.  Did you read that?  DOUBLE THE RECIPE IF YOU’RE SERVING A HUNGRY HUSBAND!  xx- Sarah  {More after the jump!}





1 bunch of soba noodles

1 large carrot, made into noodles with a julienne peeler

1/2 medium watermelon radish

1 cup edamame

1/16 cup ponzu

2 tablespoons maple syrup

1/16 cup of gluten free, low sodium Tamari

2 cloves of garlic, crushed

1 tablespoon minced ginger

sea salt

black sesame seeds



– In a small mixing bowl combine ponzu, one tablespoon of maple syrup and a small pinch of salt.  Set aside.

– In another small bowl combine Tamari, crushed garlic, and ginger (use less ginger if you prefer a milder flavor).  Set aside.

– Using a mandoline, slice watermelon radish on the thinnest setting.

– Bring a large pot of water to a boil.  Prepare a bowl of ice water. Add watermelon radish and cook for one minute.  Use a spider strainer or slotted spoon to remove radish from boiling water and transfer to ice water.

–  Use the spider strainer or slotted spoon to remove the watermelon radish from the ice bath and tranfer to a small baggie.  Add ponzu marinade and place in refrigerator.

– Add frozen edamame to boiling water and cook according to package instructions.  Use the spider strainer or slotted spoon to remove the beans and transfer to the ice bath.  Drain and transfer to a serving bowl.

– Add soba noodles to boiling water and cook per package instructions.  One minute before time is done, add carrot noodles.  Cook for final minute.  Drain carrot and soba noodles, run under cold water.

–  Mix carrot/soba noodles with edamame, add tamari mixture to taste (I preferred adding about 3/4 of the tamari mixture before refrigerating, then added some of the remaining sauce right before cooking. Refrigerate for at least one hour.

–  Drain and add watermelon radish to serving bowl, mix with noodles.  Serve cold, sprinkled with lots of black sesame seeds and a little Siracha for some spice if you’d like!  I highly recommend the spice!

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Reader Comments

  1. Jessica|

    That looks delicious! And thanks for the link to the soba noodles. I bought some recently at the grocery store near us only to discover that they're mostly wheat noodles with some buckwheat. I'm not gluten sensitive so it was no big deal, but boy, were they salty!!!

  2. Duyen|

    This looks amazing! Can't wait to try it!! Also, I love those chopsticks. Where did you get them from?

  3. Moz|

    Is it possible to substitute regular radishes for the watermelon ones? Watermelon ones aren't readily available where I live.