For the Spicy Sunflower Seeds
- 1 1/ 2 cups raw shelled sunflower seeds
- 1 tablespoon sunflower or vegetable oil
- 1 teaspoon chili powder or paprika
- 3/ 4 teaspoon kosher salt
- 1/ 2 teaspoon garlic powder
For the Quick-Pickled Daikon
- 1 small daikon radish, carrot, or cucumber, thinly sliced
- 1 scallion, thinly sliced
- 2 tablespoons rice vinegar
- 2 teaspoons granulated sugar, honey, or maple syrup
- 1 teaspoon furikake seasoning
- 1 pound udon or soba noodles, fresh or dried
- 4 hard-boiled eggs, cooked to desired doneness
- Spicy sunflower seeds
- 1 cup sunflower sprouts, radish sprouts, or microgreens
- Thinly sliced scallions
- Furikake seasoning
Roast the Sunflower Seeds
Preheat oven to 350F degrees.
Toss sunflower seeds with sunflower oil, cayenne, garlic powder, and salt on a small baking sheet. Roast, stirring occasionally, until golden brown and fragrant, about 15 minutes. Allow to cool completely.
Make the Quick-Pickled Daikon
Meanwhile, toss sliced daikon with sliced scallions, rice vinegar, sugar, and furikake seasoning to taste. Refrigerate until ready to use.
Make the Spicy Sunflower Sauce
Add 1 cup spicy sunflower seeds to a high-speed blender with water, rice vinegar, miso, soy sauce, sriracha, and sugar. Puree on high until very smooth and a thick but pourable consistency. Set aside until ready to use.
Cook the Noodles
Cook udon or soba noodles according to package directions, then drain well. Toss noodles about 3/4 cup spicy sunflower sauce, then serve into bowls. Noodles can be served hot or at room temperature.
Arrange chilled daikon, hard-boiled egg, sprouts, a sprinkle of spicy sunflower seeds, and sliced scallions over noodles. Season egg and garnish bowl with extra furikake seasoning. Drizzle with extra sauce, if desired.