As summer time units in, heat bowls of chewy, satisfying ramen and soba can take a refreshing flip to change into the middle of refreshingly chilled salads similar to hiyashi chuka.
The Japanese dish usually is served as a cone of chilled ramen noodles coated with julienned strips of a number of components, together with cucumber, ham, omelet, ginger and carrot. Poached shrimp and rooster are also frequent additions.
We took unfastened inspiration from this salad for a relaxing noodle recipe in our e-book “COOKish,” which limits recipes to simply six components with out sacrificing taste. Paring down the ingredient record to necessities was key, and fortunately shrimp, scallions, noodles and a flavorful dressing didn’t go away us needing extra. That’s partly because of utilizing seasoned rice vinegar, which is flavored with sugar and salt, making it a three-in-one ingredient that punches above its weight.
When buying, search for non-instant dried ramen, typically referred to as chukamen or chuka soba; the noodles could also be straight or curly. Additional choices for topping the salad embrace shredded carrots, slivers of tomato and shredded lettuce.
Ramen salad with shrimp and scallions
Start to complete: 25 minutes
Servings: 4
Ingredients:
10 ounces non-instant dried ramen noodles (see headnote)
⅓ cup low-sodium soy sauce
2 tablespoons seasoned rice vinegar
2 teaspoons toasted sesame oil, plus extra to serve
1 pound cooked, peeled shrimp, minimize into ½-inch items OR 2 cups cooked shredded rooster
1 bunch scallions, thinly sliced OR 1 small cucumber, halved lengthwise and thinly sliced OR each
Directions:
Cook the noodles in a big pot of boiling water till tender, then drain, rinse with chilly water and drain once more. In a big bowl, combine the soy, vinegar and sesame oil. Add the noodles and toss. Divide amongst 4 serving bowls, then high with shrimp and scallions. Drizzle every portion with further sesame oil.
Optional garnish: Toasted sesame seeds OR pickled ginger OR each
Get extra recipes and dinner concepts from The Washington Times meals part.
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