Cold Soba Noodles with Coriander and Toasted Sesame

Heidi Swanson

Author, "Near & Far"

"This was an early favorite—cold soba noodles, tiny radishes (and greens), and a beautiful crushed sesame, fresh coriander seeds, and paprika drizzle. Radish sprouts (or other sprouts) in place of the sliced radishes are a fine substitution. Use fresh coriander seeds if you come across them late in summer at your local farmers’ market; otherwise substitute dried. If using dried coriander seeds, toast them in a dry skillet until fragrant before using." —Heidi Swanson

Reprinted with permission from Near & Far by Heidi Swanson, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.


  • Fine-grain sea salt
  • 8 oz dried soba noodles
  • 3/4 cup slivered breakfast radishes, tops reserved
  • 1 medium shallot, thinly sliced
  • 1/4 cup brown rice wine vinegar
  • 1 small clove garlic
  • 1 tablespoon toasted sesame seeds, plus more for serving
  • 1 1/2 teaspoons fresh or dried coriander seeds
  • 1 teaspoon runny honey
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon sweet paprika
  • 1/8 teaspoon smoked paprika
  • Soft-poached eggs or omlette (optional)


Bring a large pot of water to a boil, salt, and cook the soba noodles per the package instructions. Drain and rinse under cold water until cool.

In the meantime, place the slivered radishes in a small bowl, toss with 1/8 teaspoon of salt, and set aside. Place the sliced shallots in a separate small bowl with the vinegar and 1/8 teaspoon of salt. Set this aside as well.

Place the garlic in a mortar, sprinkle with 1/2 teaspoon of salt, and mash into a paste with the pestle. Add the sesame and coriander seeds and pound into a paste. Work in the honey and olive oil very gradually, then both paprikas. Blend until uniform.

To serve, place the soba noodles in large bowl along with the radishes. Stem the radish tops, and if they look good, slice into a chiffonade (you’ll get about 1/2 cup) before adding to the bowl. Add the shallot and vinegar mixture and toss. Drizzle with the sesame–paprika paste, toss well, and garnish with a generous sprinkle of sesame seeds. Taste and season with more salt or honey if needed. 

Optional: serve topped with soft-poached eggs or an omelet sliced into a whispery-thin chiffonade.


4 servings