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Kitchen Notebook

March 26, 2020

Peanut Noodles with Crispy Scallion and Pickled Radish

30 Mins

 

  • ½ bunch Scallions, sliced thinly
  • 1 pack Ramen Noodles
  • 4-6 slices Pickled 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 scallions. 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 scallions and toss once more. Serve ramen garnished with pickled radish.




30 Mins Noodles Ramen recipe Veg Winter

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30 Mins Noodles Ramen recipe Veg Winter


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