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Chef Robert Irvine's: 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.
     
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