• 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.