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Kitchen Notebook

June 13, 2018

Peanut Noodles with Crispy Leek and Pickled Radishes

30 Mins

Serves 2



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


To make the peanut sauce, whisk together the 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 the vegetable oil in a skillet over medium-high heat. Add the leeks. Cook, stirring constantly, until browned and beginning to turn crispy. Add the soy sauce and sugar and stir quickly. The sugar will smoke a bit, but that’s ok. Cook for just a minute until the soy sauce is absorbed. Turn the heat off. Cook the ramen until tender, about 2-3 minutes. Toss the warm noodles with the peanut sauce. Add leeks and toss once more. Serve the ramen garnished with pickled radish and minced cilantro.


30 Mins Dinner radishes ramen noodles Spring Veg Vegetarian

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30 Mins Dinner radishes ramen noodles Spring Veg Vegetarian


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