Chilled Sesame Ramen

Pierre Dance's Note:

I might have cause to feel a bit embarrassed concerning my love of Ramen and you're certainly right about the Ramen c--p, you're roommate used to whip on the illegal hot plate, the two of you hide in your room. It's not the ingredients which are at fault, it's the cook. Like most of you, I went through the "Ramen is better than starving" phase in my youth but, just as the rest of my life matured, my cooking tastes and abilities also matured. Ramen is great! What is Ramen? It's quick cooking, nutritious, and filling pasta. One of the best things about Ramen is that it lends itself to any sauce or topping that might come to mind. The bad part of Ramen is the "flavor pack". It's 92% to 96% sodium. LTFP (Lose The Flavor Pack)

• Total Time: 11 mins
• Prep Time: 3 mins
• Cook Time: 8 mins

Ingredients:

Servings: 2

• 1 (3 ounce) packet ramen noodles
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 teaspoon sesame seed
• 1 teaspoon ginger , ground
• 1 teaspoon oil

Directions:

1. Cook the Ramen for three minutes. Drain.
2. Dry toast Sesame Seeds until light brown.
3. Mix all sauce ingredients til smooth.
4. Top the noodles with the sauce, garnish with chopped chives or scallions.
5. Traditionally served chilled but it's great hot or even at room temperature.

Reviews

[Chef #1362851]

tasted aweful.

[Michelle S.]

Best sesame noodles I have made yet. I did cook mine with the chicken seasoning packet (horrors!), and I also found the dressing terribly hard to blend. I did add the additional oil as well (I chose sesame oil). It was very thick and hard to blend even with the noodles warm and were starchy than I would prefer, but the taste was right on. I added a little shredded carrot and seedless cuke and garnish with chopped scallions and cilantro.