Mise en Place
1 # Dried Ramen Noodles
1 Bunch Green Onions, finely chopped, Whites Split, Greens separated
½ Cup Minced Ginger (not grated)
1 Large Carrot, cut into fine, long strips*
⅓ Cup Neutral Oil
1 Tablespoon Sriracha
1 Tablespoon Rice. Wine Vinegar
1 Tablespoon Light Soy Sauce
½ Cup Roasted, Salted Peanuts, chopped
Gear
Medium Sauce pan (4qt-ish)
Tongs
Knife, Cutting Board, Shelf Liner
Peeler
Measuring Spoons
Measuring Cups
Medium Mixing Bowl
9" x 13" Roasting Pan
Steps
1. Bring 3 qts water to boil with 1 tsp Kosher Salt
2 Whisk together Oil, Soy Sauce, Sriracha, and Rice Wine Vinegar.
3. Stir in Ginger, Onion Whites, and Carrots Strips. Put into roasting pan.
4. Read package for cooking time of noodles, subtract 45 seconds. Cook Noodles
5. Drain Noodles, pour into roasting Pan.
6. Use tongs to gently toss noodles with other ingredients.
7. Cool for 10 minutes, add Green Onions and toss again. Let it sit for half an hour until cooled.
8. Cover, refrigerate until ready to use.
9. Garnish Generously with Chopped Peanuts.
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