3 tablespoons light soy sauce
3 tablespoons black rice vinegar (recommended: Chinkiang) or balsamic vinegar
3 tablespoons toasted sesame oil
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
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
3 tablespoon fiery chile sauce
3 tablespoon light soy sauce
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