4 servings
Ingredients
- 3 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons tahini
- 1 1/2 teaspoons sugar
- 1 teaspoon ginger, finely grated and peeled
- 1 garlic clove, finely grated
- 1/2 cup vegetable oil
- 1 1/2 teaspoons toasted sesame oil
- 8 oz. dried ramen noodles (flavor packet discarded)
- kosher salt
- 12 oz. thinly sliced cooked boneless steak (such as New York strip steak)
- 1 small turnip, peeled, cut into matchsticks
- 3 scallions, thinly sliced
- 2 cups thinly sliced Napa cabbage
- 1 cup cilantro leaves
- 1/4 cup crushed salted, roasted cashews (Chris used pecans)
- Optional: 1 tablespoon crushed Sichuan peppercorns
Directions
Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.
Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
Toss noodles, steak, turnip, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Divide among serving bowls.
Top with cashews, cilantro, and Sichuan peppercorns. Drizzle remaining dressing over servings.
Recipe originally found on Bon Appetit.
Chris made this dish after we were inspired from cold ramen we got at Epcot’s Food and Wine Festival. We had leftovers and ate it cold the next day. It was just as tasty cold, as it was hot.
Nicole Flips for Food 