- 1 tablespoon agave nectar or light-colored honey
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons low sodium soy sauce
- 1/2 teaspoon minced or crushed garlic
- 1/2 teaspoon very finely minced or grated fresh ginger (optional)
- 1/2 teaspoon salt – or to taste
- 2 tablespoons roasted walnut oil
- 1 tablespoon Chinese-style toasted sesame oil
- 4 ounces uncooked Japanese-style buckwheat noodles
- 8 ounces of any combination of very fresh spinach, watercress, arugula, frisée or other spunky salad greens —washed, dried thoroughly
- 4 or 5 lovely, crisp, fresh radishes, in thin slices
- 1 medium carrot (choose a sweet one!), coarsely grated
- 1 or 2 scallions, finely minced (whites and as much of the green parts as feasible)
- 1/2 cup chopped walnuts, lightly toasted
- Crushed red pepper to taste (optional)
- Place the agave nectar (or honey) in a medium-small bowl. Add the vinegar and soy sauce, and stir until the honey dissolves. Stir in the garlic and salt. Whisk steadily while you drizzle in the oils to make a vinaigrette. Set aside, leaving the whisk handy.
- Put up a potful of water to boil. When it boils, add the noodles and cook until tender (about 4 minutes) but still al dente. (Check the package instructions and cook slightly less than indicated.)
- When the noodles are done, drain them and rinse them in cold water. Drain thoroughly and transfer to a bowl. Add the salad greens, radishes, carrot, and scallion, along with vinaigrette (whisk it from the bottom one more time before adding) and toss until everything is evenly dressed.
- Serve at room temperature or chilled, topped with walnuts and with chili flakes, if desired.