With a sweet-and-savory yuzu dressing, this is way better than the generic Asian-style noodle salads you'll see across the US:
14 ounces soba noodles½ radicchio, cored and very thinly sliced1 cup drained canned mandarin orange segmentsStep 1
In a blender or small food processor, add the yuzu tea, vinegar, extra-virgin olive oil, sesame oil, water, ponzu, sesame paste, yuzu koshu, ginger, and garlic. Blend until smooth. Season to taste with salt.Place cucumbers in a medium bowl; add salt and sugar and rub the seasonings into the cucumber. Let stand for 30 minutes at room temperature while you prepare the remaining vegetables.
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