Ramen Noodle Salad

Created by Chef Robert Irvine

Ingredients (Serves 4) 

• 1 tbsp. sesame seeds
• 1 cup carrots, peeled and shredded
• 2 tbsp. edamame, peeled
• 2 lbs. fresh or frozen ramen noodles
• 2 tbsp. scallions, thin sliced
• 3 cups napa cabbage, fine shredded
• 1 tbsp. peanuts, toasted and chopped
• 3 tbsp. cilantro, chopped

Sesame Vinaigrette

• ½ cup rice wine vinegar
• 2 tbsp. dijon mustard
• 1 tsp. smoked paprika
• ¼ cup honey
• 1 tbsp. togarashi (Japanese seasoning mix)
• 1 tbsp. sesame oil
• 1 cup grape seed oil
• 1 thumb ginger, minced
• 3 cloves of garlic, minced
• ¼ cup scallions, thin sliced

Directions

Sesame Vinaigrette

1. In a food processor add rice wine vinegar, smoked paprika, honey, Dijon mustard, togarashi, and slowly incorporate grape seed oil, sesame oil
2. Place in a mixing bowl, then incorporate minced garlic, ginger, and sliced scallions

Ramen Noodle Salad

1. Heat a pot filled with water (seasoned with a little salt) and bring to a boil.
2. Place ramen noodles into the boiling water and allow to cook for 3 minutes until the noodles are al dente, then chill the noodles by placing in ice water for 1 minute and then drain the noodles.
3. In a mixing bowl, add shredded carrots, edamame, shredded cabbage, and sliced scallions, add chilled ramen noodles and sesame vinaigrette.
4. Season the salad with salt and pepper to taste and 1 tbsp of the sesame vinaigrette.
5. Serve the ramen noodle salad in a bowl and garnish with the chopped peanuts and the chopped cilantro.