Radish and Sesame Soy Noodle Salad

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Sesame Soy Dressing: 

3 tablespoons light soy sauce

3 tablespoons black rice vinegar (recommended: Chinkiang) or balsamic vinegar

3 tablespoons toasted sesame oil

Noodle Salad:

7 ounces cooked whole wheat noodles or cooked brown rice, drizzled with groundnut oil

7 ounces red radish, washed and quartered

1/2 cucumber, halved lengthwise, seeded and diced

1 small handful black sesame or toasted sesame seeds

Fresh cilantro sprigs, for garnish

Soy and Vinegar Dipping Sauce (optional):

1 medium red chile, seeded and finely chopped

3 tablespoons light soy sauce

3 tablespoons black rice vinegar (recommended) or balsamic vinegar

2 tablespoons toasted sesame oil

1 teaspoon thinly sliced strips fresh ginger, cut 5-inches in length

Fresh cilantro sprigs, chopped, as needed

Fiery Soy and Chile Dipping Sauce (optional):

3 tablespoon fiery chile sauce

3 tablespoon light soy sauce