The Ramen Noodle Gourmet: “Sesame” Ramen
Saturday, December 17th, 2005“Sesame” Ramen
Most of the Chinese restaurants around here charge $4 for an order of cold sesame noodles. This should cost you about 35 cents. You can add the seasoning packet from the ramen if you want, but I usually don’t. If you don’t have rice vinegar, any vinegar will work, and so will the juice of ½ lemon. I put sesame in quotes because I make this with peanut butter, but a lot of Chinese restaurants do too.
Ingredients
- 1 pack Ramen Noodles
- 2 tablespoons Peanut Butter
- 2 tablespoons Canola Oil (or vegetable or corn oil)
- ¼ teaspoon each of powdered Ginger, and Cayenne Pepper
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 1 tablespoon Sesame Oil (recommended, but not necessary)
- Salt and Pepper to taste
- Hot Sauce to taste (I like this dish extra hot)
- ¼ cup water or broth (optional)
Method
- Mix the peanut butter with ¼ cup of the canola oil, spices, salt, pepper, hot sauce, and Ramen seasoning packet. This may require a lot of mixing; depending on the consistency of your peanut butter, but it should end up with a smooth, saucy consistency. If you feel it’s too thick, thin it out with some water.
- Boil the Ramen for three minutes, drain and reserve.
- Add the Ramen, to the peanut sauce, toss until mixed well. The sauce should stick to the noodles.
Note: This dish is very rich; I was only able to finish half of it in one sitting, whereas I could easily eat a whole recipe of any of the other dishes in this book. Most restaurants serve this cold, but I enjoy it warm as well.
Serves 2
