Ramen with Steak and Sesame-Ginger Dressing
Yield: 4 servings
Source: Bon Appétit: photo: Alex Lau
This colorful cold noodle salad is infinitely riffable. Check out Rice Noodles with Shrimp and Coconut-Lime Dressing , Udon with Chicken and Garlicky Peanut Dressing , and Soba with Tofu and Miso-Mustard Dressing for even more ideas.
3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons tahini
1½ teaspoons sugar
1 teaspoon finely grated peeled ginger
1 garlic clove, finely grated
½ cup vegetable oil
1½ teaspoons toasted sesame oil
8 ounces dried ramen noodles (flavor packet discarded)
12 ounces thinly sliced cooked boneless steak (such as New York strip steak)
1 small kohlrabi, peeled, cut into matchsticks
3 scallions, thinly sliced
2 cups thinly sliced Napa cabbage
1 cup cilantro leaves with tender stems
¼ cup crushed salted, roasted cashews
1 tablespoon crushed Sichuan peppercorns
Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.
Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Sichuan peppercorns and drizzle remaining dressing over.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
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