Shabu Shabu Pork and Ramen Noodle Salad

Name: Shabu Shabu Pork and Ramen Noodle Salad
Yield: 2 servings
Cuisine: American
Ingredients: 2 to 3 hanks Thick crinkled ramen noodles (fresh); 150 to 200 grams Thinly sliced pork (it doesn't have to be shabu shabu pork); 1 instead of meat ■If using seafood; 1 bag Frozen mixed seafood; 5 to 6 leaves Lettuce; 1 Onion; 1 bag Bean sprouts; 1 tbsp Toasted white sesame seeds; 1 tbsp Sake for the shabu shabu; 1 tsp each Salt and vinegar for the bean sprouts; 1 as much (to taste) ＊Dressing or sauce of your choice; 1 as much (to taste) ＊I recommend sesame dressing; 1 as much (to taste) ＊Mentsuyu or ponzu are good too; 1 as much (to taste) ＊Chinese or Japanese style dressing is good too; 1 : 2 or 3 ratio of mentsuyu to mayonnaise ＊You can also mix mayonnaise into mentsuyu; 1 Boiled or scrambled egg; 1/4 to 1/2 each Red and yellow peppers; 1 pack Daikon radish sprouts; 1 Tomato; 1 ★ etc.

cookpad.japan @cookpad_jp

Ramen salad is available at many izakaya (Japanese gastropubs). I wanted to make it at home too! So I tried it at many restaurants, and experimented a lot to create an easy, one-plate recipe. My favorite combination is shabu shabu pork, sliced onion, blanched bean sprouts and sesame dressing. For a seafood version, frozen seafood mix is fine.

You can use any kinds of vegetables you use in a salad. ♪ I used the vegetables we use the most in our house, and the dressing we use the most too, sesame dressing. I recommend using thick crinkly noodles. The dressing coats well and has a nice texture. Boil the noodles at the very end and serve freshly cooked! Recipe by @SAKURA

cookpad.japan @cookpad_jp

Saved

Ingredients

2 servings

2to 3 hanks Thick crinkled ramen noodles (fresh)
150to 200 grams Thinly sliced pork (it doesn't have to be shabu shabu pork)
1instead of meat ■If using seafood
1 bagFrozen mixed seafood
5to 6 leaves Lettuce
1Onion
1 bagBean sprouts
1 tbspToasted white sesame seeds
1 tbspSake for the shabu shabu
1 tspeach Salt and vinegar for the bean sprouts
1as much (to taste) ＊Dressing or sauce of your choice
1as much (to taste) ＊I recommend sesame dressing
1as much (to taste) ＊Mentsuyu or ponzu are good too
1as much (to taste) ＊Chinese or Japanese style dressing is good too
1: 2 or 3 ratio of mentsuyu to mayonnaise ＊You can also mix mayonnaise into mentsuyu
(to taste) ....additions
1Boiled or scrambled egg
1/4to 1/2 each Red and yellow peppers
1pack Daikon radish sprouts
1Tomato
1★ etc.

Saved

Steps

1

Bring water to a boil in a pot, add sake and wave the pork slices inside the pot ("shabu-shabu" it) to cook. Put the cooked slices in a colander and leave to cool. If you cool in cold water, they will become tough, so leave them to cool at room temperature.
2

You can use thinly sliced chopped pork or pork loin instead of shabu-shabu pork. Just cook the same way in hot water with sake, for a bit longer than shabu-shabu pork.
3

★ In addition to the sake, if you also add a few slices of ginger to the hot water, it'll help eliminate the gaminess of the meat, so I recommend it.
4

If you are using seafood instead, boil it quickly in hot water with sake, drain and allow to cool. Don't put the seafood in cold water or you'll lose all the flavor.
5

Take the thin roots off the bean sprouts before cooking, even if it's a bother. Leave to soak a while in cold water to crisp.
6

Bring fresh water to a boil in a pan and add salt and vinegar, they will help counteract the particular odor of the bean sprouts. Add the bean sprouts and push them around the pot with chopsticks. When the water comes to a boil again, drain into a colander. Leave to cool.
7

Cut the onion very thinly using a vegetable slicer or mandoline. Sprinkle salt, rub in with your hands, and rinse in water. Soak in a bowl of cold water. If you rub the raw onion with salt, it won't be smelly at all.
8

Tear lettuce leaves with your hands into bite sized pieces, and wash under running water while squeezing with your hands to break up the fibers and make them easy to eat. Soak the leaves in cold water for a while, then drain into a colander.
9

Add other vegetables of your choice. Take the stem end off the tomato and cut into wedges. Cut the cucumber into half and finely julienne.
10

＊Cook the boiled egg ＊: Put 1 teaspoon of vinegar into a pan with water and the egg. Heat over high heat and bring to a boil, then cook for 10 minutes. Cool the egg in cold water, crack the shell and peel the egg under running water.
11

Cut the egg into wedges or into 2-4 slices. You can alternatively scramble the egg and leave it to cool.
12

Grill the red and yellow peppers until charred, cool in ice water and peel off the skins in water. Slice thinly lengthwise.
13

Cut the roots off the radish sprouts, wash and drain. If using green onions, slice thinly.
14

＊＊If you make everything up to this point in advance and chill in the refrigerator, you can have a nice cold salad. ＊＊
15

Put the meat in a plastic bag or in a bowl covered with plastic film to prevent drying out.
16

Layer half or a quarter of the vegetables in a plate or deep container. If you layer meat or seafood here too, the salad is fun to eat until the end.
17

If you are serving the salad in one big serving container, put in 1/4 of the noodles and ingredients in alternate layers, and finish with a layer of vegetables on top. This ensures that all the ingredients will be evenly distributed.
18

Boil the noodles following package instructions. Rinse well under running water in a colander to remove starchiness, rubbing gently with your hands. Transfer the noodles back and forth between a colander (or sieve) and a bowl.
19

Wash the noodles very well, changing the water frequently. There's a point where the noodles firm up. When you reach that point, drain into a colander or sieve.
20

If you can't eat the noodles right away, toss with a little vegetable oil to make the texture last longer. But do try to cook the noodles just before you plan to eat them for the fresh texture!
21

Put the noodles in a container with the other ingredients, and layer more vegetables and meat on top. Serve the tomato and egg wedges on the sides. You can mix the radish sprouts into the bean sprouts if you prefer.
22

I recommend using sesame dressing for this salad. You can alternative use mentsuyu sauce, commercial Chinese or Japanese flavored dressing, mentsuyu mixed with mayonnaise - all delicious! Sprinkle sesame seeds to finish.