Miso and Ginger Soba Noodles

For pickled cucumber and celery, in large bowl, combine rice wine vinegar, turmeric and salt. Add cucumber and celery slices; mix to combine. Let stand for at least 15 minutes; refrigerate until needed.

For miso-ginger vinaigrette, in food processor combine orange juiced, vinegar, honey miso, ginger, garlic and salt. Process 30 seconds until smooth. With machine running, gradually add canola and sesame oils until emulsified. Add orange zest and pepper; stir to combine. Set aside.

For noodles, in large pot over high heat, bring water and of salt to a boil. Add soba noodles and cook according to package instructions.

Immediately drain noodles and rinse with cold water until cool to the touch. Drain completely and pat dry with paper towels. Place noodles in a large mixing bowl and pour in 1½ cups miso-ginger vinaigrette. Mix until noodles are well coated with vinaigrette.

Per order, place 1 cup marinated noodles in bowl; top with 1/3 cup arugula and ¼ cup quick-pickled cucumbers and celery. Arrange 3 wedges avocado and watermelon radish slices on top. Evenly dust with ½ tsp. furikake.