- 1 tablespoon agave nectar or light-colored honey
- 1 tablespoon rice vinegar, unseasoned
- 2 teaspoons soy sauce, low-sodium
- 1/2 teaspoon garlic, minced or crushed
- 1/2 teaspoon ginger, fresh, very finely minced or grated (optional)
- 1/2 teaspoon salt, or to taste
- 2 tablespoons walnut oil, roasted
- 1 tablespoon sesame oil, Chinese-style, toasted
- 4 ounces buckwheat noodles, Japanese-style, uncooked
- 8 ounces of any combination of spinach, watercress, arugula, frisée or other salad greens, very fresh, washed, dried thoroughly
- 4 or 5 radishes, crisp, fresh, thinly sliced
- 1 carrot, medium, sweet, coarsely grated
- 1 or 2 scallions, finely minced (whites and as much of the green parts as feasible)
- 1/2 cup California walnuts, lightly toasted, chopped
- Red pepper, crushed, 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.