The Kitchen Is Heating Up
By Jackie Michel
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This week, I thought I would turn to the quintessential poor college student food: Ramen. Instead of making Ramen the traditional way where it’s watery and has very little flavor, I’m going to spice it up by turning it into a Ramen Salad. It’s supposed to be like cold sesame noodles, flavored with honey and lime. This does have more ingredients, but they all add flavor and can be reused if you want to make this recipe more than once.
You need: A large bowl, a wire whisk, a strainer (or at a least a way to drain the noodles), a garlic press or side of a knife, a sharp knife for chopping, a spoon and/or a fork.
- One package of Ramen noodles
- ¼ cup of tahini paste (optional, but adds the sesame flavor)
- 3 tablespoons soy sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 garlic cloves, crushed (either by the press, or can be crushed and chopped by the knife)
- 1 large seedless cucumber, chopped
- 1 pint grape tomatoes, halved
- 3 cups thinly sliced Napa cabbage
- ¼ cup fresh cilantro, finely chopped
How to Make:
- Cook the Ramen noodles as directed on the package. Let sit to cool.
- In the large bowl, put the tahini, soy sauce, lime juice, honey, and garlic. Whisk until smooth.
- Add the cucumber, tomato, and cabbage to the bowl with the sauce, and toss with the fork/spoon until all the vegetables are well coated with the sauce.
- Drain the noodles with the strainer, or just pour the water out. Rinse the noodles with cold water and drain again, shaking off as much excess water as possible.
- Add to the sauced vegetable bowl along with the cilantro. Toss with the spoon/fork again until well combined.
- Serve/eat immediately, or save in the refrigerator, covered, for up to one day.