19 July 2013

Ramen and snap peas salad

Inspired by Smitten Kitchen's Sugar Snap Salad with Miso Dressing, I created a cool, satisfying dish for lunch or a light dinner on these sweltering July days.  I adjusted the dressing quite a bit so that it wouldn't be so salty, but the general flavor is similar.  And you all know I loves me some ramen, but I think this would also work well with soba, udon, or any kind of thin spaghetti-like creature.  Whatever, do what you want.



Ramen and Snap Peas Salad

Serves 2

1 package instant ramen noodles (discard seasoning packet)
2 small radishes, thinly sliced
½ cucumber, diced
5-6 Romaine lettuce leaves, torn into bite-sized pieces
A little bit of red onion, thinly sliced (optional)
½ pound sugar snap peas, trimmed
1 cup small broccoli florets
1 small carrot, peeled and thinly sliced into rounds
Toasted sesame seeds , for serving

Dressing: 
1 heaping teaspoon grated ginger
1 small garlic clove, minced
1 tablespoon miso
1 teaspoon honey
¼ cup rice vinegar
½ teaspoon toasted sesame oil
¼ teaspoon red pepper flakes
Handful fresh cilantro or basil
1-2 teaspoons water

For dressing: blend all ingredients in a food processor, adding water gradually until you get the consistency (and amount of saltiness) you like.

Bring a medium saucepan of salted water to boil.  Add the broccoli, carrot, and sugar snap peas and cook until the broccoli is slightly tender but still firm and bright green, about 3 minutes.  Drain in a colander, running cold water over the vegetables to stop the cooking process.  Cut sugar snap peas in half or thirds to match the size of the carrots.

Return the pan to the heat with more salted water and cook ramen according to package directions (omitting spice packet). When done, drain in the colander on top of the vegetables and run everything under cold water to bring to room temperature.

Meanwhile, assemble the cold salad underneath.  Layer lettuce, radishes, cucumber, and onion (if using) on a serving platter.  Mix the noodles and cooked vegetables together in the colander and scatter over the top of the salad.   Drizzle dressing over the top and mix gently to evenly coat.  Sprinkle with toasted sesame seeds and serve.