Ramen with Steak and Sesame-Ginger Dressing

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Yield: 4 servings


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)

Kosher salt

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.