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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.
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.