Part Three of Ramen Week brings us a fittingly Asian-inspired recipe. This dish was extremely easy to make, and extremely flavorful, requiring very few ingredients that weren't already in my cupboard.
3 packages of instant noodles, salt packets discarded
1/4 cup peanut butter
1/4 cup apple cider vinegar
2 T. soy sauce
2 T. sesame oil
1 clove of garlic, or equivalent
3/4 t. ground ginger
3 scallions, sliced
1 T. sesame seeds, toasted
Considering this recipe is so quick to make, I would cook the noodles as soon as possible. This dish is best served at room temperature, so you'll need to rinse the noodles in cold water after you drain them, and keep them either in the fridge or on the countertop.
During the cooldown, you can make the sauce. In a food processor, blend the peanut butter, vinegar, soy sauce, sesame oil, garlic, and ginger.
Toast the sesame seeds in an ungreased pan until they brown.
Mix everything together and enjoy!
Recipe adapted from The Rodale Whole Foods Cookbook!
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