Spicy Ramen Salad

Name: Spicy Ramen Salad
Yield: Serves 2 servings
Ingredients: 2 servings ramen noodles; 2 chicken tenderloins; 1 bunch mizuna greens; 1/2 bag bean sprouts; 1 tomato; 1/4 carrot; 2 leaves lettuce; 2 soft-boiled eggs; 1 red chili pepper; 3/4 cup hot water (200 ml); 1/2 teaspoon chicken bouillon powder; 1/3 cup soy sauce (80 ml); 1/4 cup rice vinegar (60 ml); 3 tablespoons sugar; 1 1/2 tablespoons toasted sesame oil; 1 teaspoon grated ginger; 1/4 cup tahini or sesame paste (4 tablespoons); 1 tablespoon barbecue sauce (mild, sweet style); 1 pinch chili bean paste (doubanjiang)

ゃぁゃ @cook_40046273

A chilled ramen salad with a spicy dressing—refreshing and delicious! The spicy dressing brings out the natural sweetness of the noodles.
Recipe background: I wanted to recreate a tasty spicy ramen salad I tried from a convenience store.

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Ingredients

Serves 2 servings

2servings ramen noodles
2chicken tenderloins
1 bunchmizuna greens
1/2 bagbean sprouts
1tomato
1/4carrot
2 leaveslettuce
2soft-boiled eggs
1red chili pepper
Spicy Dressing
3/4 cuphot water (200 ml)
1/2 teaspoonchicken bouillon powder
1/3 cupsoy sauce (80 ml)
1/4 cuprice vinegar (60 ml)
3 tablespoonssugar
1 1/2 tablespoonstoasted sesame oil
1 teaspoongrated ginger
1/4 cuptahini or sesame paste (4 tablespoons)
1 tablespoonbarbecue sauce (mild, sweet style)
1 pinchchili bean paste (doubanjiang)

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Steps

1

Mix all the dressing ingredients in order until well combined. Chill in the refrigerator.
2

Arrange the chicken tenderloins on a microwave-safe plate, sprinkle with a little sake (optional), cover with plastic wrap, and microwave at 500W for 3 minutes. Once cooled, shred into bite-sized pieces.
3

Cut the mizuna and tomato into bite-sized pieces. Blanch the bean sprouts, drain, and set aside. Slice the lettuce into thick strips.
4

Julienne the carrot. Remove the seeds from the chili pepper and slice it thinly with scissors or a knife.
5

Make soft-boiled eggs: Place eggs in a pot, cover with water, and bring to a boil over high heat. Once boiling, cook for 6 minutes on high.
6

Drain the hot water, gently shake the pot to crack the eggshells, then run cold water over the eggs to cool completely. (This makes peeling easier.)
7

Cook the ramen noodles according to package instructions. Rinse well in ice water, then drain thoroughly. (For chilled ramen, cook slightly longer than for hot ramen.)
8

Place the noodles in serving bowls, top with the prepared ingredients, and drizzle with the chilled spicy dressing to taste.