• 1-2 Shallots, thinly sliced
• 1 pack Ramen Noodles
• 4-6 slices Pickled Watermelon Radishes, cut into matchsticks (see tip)
• 3-4 Tbsp Thai Peanut Lime Sauce
• 2 Tbsp Cooking Oil
• 1 Tbsp Soy Sauce
• 1 tsp Sugar

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