Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.


Join our mailing list to receive 10% off your first order!


Kitchen Notebook

March 26, 2020

Peanut Noodles with Crispy Shallots and Pickled Radish

30 Mins


  • 1-2 Shallots, thinly sliced
  • 1 pack Ramen Noodles
  • 4-6 slices Pickled Watermelon Radishes, cut into matchsticks (see tip)
  • ½ clove finely chopped Garlic
  • 3 Tbsp Peanut Butter
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Fish Sauce (optional)
  • 1 Lime, juiced
  • 2 Tbsp Cooking Oil
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sugar

To make peanut sauce, whisk together garlic, peanut butter, sesame oil, fish sauce, lime juice and enough water to thin it until it’s smooth. Set aside. 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 ramen garnished with 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


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.

Leave a comment

Comments will be approved before showing up.

1 Comment

30 Mins Noodles Ramen recipe Veg Winter

More Recipes You Will Love