COLD RAMEN NOODLE SALAD

COLD RAMEN NOODLE SALAD image

Number Of Ingredients 22

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Ingredients

Salad
1 pound fresh Asian noodles (found in the refrigerated section at Asian markets or well-stocked supermarkets) - ramen, yakisoba or buckwheat - cooked and cooled
1 cup bean sprouts
1 cup arugula
4 green onions minced
1 pint cherry tomatoes, cut in half
1 English cucumber, diced
4 hard-boiled eggs, cut in half
1/2 pound marinated baked tofu or cooked pork, cut into bite-size pieces.
Dressing
1/4 cup sesame tahini
2 tablespoons brown sugar
1 teaspoon prepared Chinese mustard
2 tablespoons fresh ginger, minced
2 cloves garlic, minced
1 tablespoon red chile bean paste
2 tablespoons rice vinegar
Juice of 2 lemons
1 tablespoon sesame oil
3/4 cup light or low-sodium soy sauce
1/4 cup water
2 green onions, minced

Steps:

For the dressing, in a medium bowl, mix together the tahini, brown sugar, mustard, ginger, garlic, chile paste, rice vinegar, lemons and sesame oil until smooth. Gradually add the soy sauce, whisking to combine, and add the water until it reaches a thick-yet-pourable consistency. Taste and adjust seasonings, then stir in the green onions. In a large bowl, place the noodles, bean sprouts, arugula and green onions, top with half the dressing and toss to combine well. Let marinate for a few minutes at least (longer is nicer) at room temperature. To serve, transfer the noodles to a serving dish or individual plates. Top with a portion of the remaining salad ingredients and serve with the remaining dressing for drizzling on top.

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