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Kitchen Notebook

March 26, 2020

Peanut Noodles with Crispy Shallots and Pickled Radish

30 Mins

 


Put a large pot of salted water to boil. Heat cooking oil in a skillet over medium-high heat. Add shallots. Cook, stirring constantly, until browned and beginning to crisp. Add soy sauce and sugar and stir quickly. Sugar will smoke a bit, but that’s ok. Cook for just a minute until soy sauce is absorbed. Turn off heat. Cook ramen until tender, 2-3 minutes. Toss warm noodles with peanut sauce. Add shallots and toss once more. Serve noodles garnished with sliced pickled radish.

 

Tip: Pickled Watermelon Radish

Thinly slice watermelon radish on a mandolin. Or cut thin half-moon slices with a sharp chef’s knife. Pack sliced radish loosely into a jar. Mix together ½ cup white vinegar (apple cider vinegar works well, too), ½ cup water and ½ teaspoon sea salt. Bring to a boil and pour over radishes. Let jar cool and store in fridge. Pickled radishes will keep about two weeks in the fridge.




30 Mins Noodles Ramen recipe Veg Winter

1 Comment

Amber
Amber

November 17, 2020

This was easy and delicious. I overcooked my scallion a bit too much but it gave a roastier taste to the dish.

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30 Mins Noodles Ramen recipe Veg Winter


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