![]() ![]() Divide noodles between bowls and add toppings as desired. Gently pull apart and fluff noodles. Add noodles to water and boil 3 minutes, stirring often. Drain, rinse with cold water until noodles are cool, and shake out excess water.ģ. Bring a large pot of water to a rapid boil. Whisk in water a little at a time until the sauce reaches a smooth, pourable consistency. Set aside.Ģ. In a medium bowl, whisk together tahini, sesame oil, miso, soy sauce, vinegar, sugar, ginger, and garlic. You can also toss in matchstick-cut cucumber for some refreshing bites.Active Time: 20 minutes | Inactive Time: 0 | Easy | 3 servingsġ package (12 ounces) Umi Organic ramen noodlesĨ ounces poached shrimp or chicken or any cooked meat or tofuĢ soft-boiled eggs, halved, or hard-boiled eggs, sliced, or omelette, cut into "golden threads"ġ ripe, medium-sized tomato, cut into wedgesġ. Garnishes: Sesame seeds, scallion greens, and roasted peanuts add some crunch and color to the finished noodles. ![]() Blanch bean sprouts in boiling water for 15 seconds and put into an ice bath and drain. Julienne the scallion, carrot, and cucumber. Stir together all the sauce ingredients in a small bowl until combined. Rinse the noodles with cold water and drain.
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