December 8, 2014
Cold Ramen Salad with Egg
Noodles are one of the first foods on my mind once the weather reaches “Feels like 15 Degrees”. I love a hot bowl of thick, buttery ramen at Chucko Ramen in Prospect Heights or a pile of pad thai at Cheers Thai in Williamsburg. My brother’s been raving about Tasty Hand Pulled Noodles in Chinatown which I’m hoping to try soon. Here’s a cold noodle salad I made with some leftover ramen; it makes for an easy lunch. What's your favorite noodle shop?
Makes 2 small or 1 very large serving
4 teaspoons seasoned rice vinegar
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1/4 teaspoon minced garlic
4 ounces fresh or dried ramen
1/3 cup grated carrot
1/3 cup cooked shitake mushrooms
1/3 cup bean sprouts
1/3 cup grated cucumber or zucchini
2 scallions, sliced (white and light green parts only)
1. Put two small pots of water on the stove over high heat and place the eggs in one pot. Once the egg pot starts to boil, set a timer for 10 minutes.
2. Meanwhile, whisk the vinegar, soy sauce, sesame oil and garlic together in a small bowl. Set aside.
3. When the pot without the eggs starts boiling, drop the ramen in and cook according to instructions on the packaging (it should be just about 2 minutes). Once cooked, drain in a colander and rinse with cold water immediately. Set the ramen aside to drain completely.
4. Throw the carrots, mushrooms, bean sprouts and cucumber or zucchini into a large bowl with half the scallions. Add in the ramen and the dressing, tossing really well to fully coat.
5. When the eggs are done, peel them, quarter them and sprinkle them generously with salt. Divide the ramen salad and egg quarters between two plates and sprinkle with the remaining scallions.