Here, a summery cold noodle salad, with crunchy radish, creamy avocado, fragrant cilantro, and simple green peas.  If you’re not keen on cilantro then just leave it out– it will still taste delicious.
*To toast the sesame seeds, heat in a dry skillet over medium heat for about a minute, watching closely, just until lightly browned and fragrant.

1 (8.8 oz) package of noodles (I used black rice)
1 heaping cup of frozen peas
2 tbsp toasted sesame seeds
a few small radishes, thinly sliced
1 avocado, diced
handful of cilantro, roughly chopped
sriracha for serving (optional)

For the dressing, whisk together:
3½ tbsp tamari
2 tbsp rice wine vinegar
2 tbsp toasted sesame oil

• Cook noodles according to package directions.  At the last minute of cooking time, add the peas, cook for remaining minute, then drain and rinse with cold water.
• Add dressing and toasted sesame seeds to the noodles and peas, mix to combine.  Top with radish slices, avocado, and cilantro.  Serve with sriracha.

Yield: About 3 servings