Rainbow Soba Noodles with Toasted Pumpkin Seeds

1. Cook soba noodles: boil some water and toss them in for 4-5 minutes. They have a lot of delicious salt, which means your pot will boil over really quickly. The noodles cook in only a few minutes, but they do require some attention. Once they’re done, drain them and set them aside. If you want to cut sodium a bit, rinse them with warm water after you’ve drained them.
2. Toast pumpkin seeds. They need to be shelled (you can buy them this way), which means they’ll be a brown or green color instead of the white that the outer shells boast. Place them in a dry skillet over medium heat and stir frequently. Within 2-3 minutes they’ll take on a pretty golden brown and start to pop—that means they’re done.
3. Mix the sauce ingredients. It will make a very ugly, but tasty, sauce. Use your discretion with the oil—more will make it saucier while less will create more of a paste. It’s all about your preference in state of matter and fat content.
4. Add the hot noodles to the sauce and mix well. Separately, lightly mix the radishes, carrots, and red pepper. Wrestle the sauced noodles into 2 plates or bowls and top with the vegetable mixture. Finish with the toasted pumpkin seeds and scallions.