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Kitchen Notebook

March 26, 2020

Peanut Noodles with Crispy Shallots and Pickled Radish

30 Mins


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.

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.

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30 Mins Noodles Ramen recipe Veg Winter

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