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This appetizer is
fast and easy to make and barely costs anything.
INGREDIENTS:
- head of "baby butter lettuce" (the kind that
comes in the plastic box thing is what I use)
- 3.5 oz. (100g) package ramen noodles (I use Sapporo
Ichiban brand Japanese style noodles- any flavor since you throw the
soup packet away.)
- 1/4 cup chopped carrot
- 2 green onions chopped
- 2 tbsp sesame oil
- 2 tbsp seasoned rice wine vinegar
- 1 tbsp fresh grated ginger (I get it from a jar
most of the time to speed things up)
- 1/2 tbsp minced garlic (again from the jar is good)
- juice of one lemon (about 1 1/2 tbsp)
- a couple shakes lemon pepper (optional)
- 1 dash soy sauce (optional)
INSTRUCTIONS:
- Prepare ramen noodles according to instructions on
package (usually involves boiling in water for like 3 mins.) adding
carrots to the water the same time you put in noodles. Do NOT
add the seasoning mixture.
- Drain carrots and noodles and run cold water over them until
completely cooled. Throw into a bowl and add green onion.
- Separately, mix remaining ingredients to make a
dressing by whipping or shaking vigorously in a closed
container. (This dressing is also good on napa cabbage salad
or on cold tofu topped with green onions and toasted sesame seeds.)
- Add dressing to noodles and mix to coat thoroughly.
- Heap spoonfuls of noodle mixture onto fist-sized
lettuce leaves. You can lay them out on a plate like tiny
tostadas. Guests sort of wrap the lettuce around the filling
when eating.
- To dress this dish up, you can shake toasted sesame
seeds on top and garnish the plate with matchstick slices of carrot
or bell pepper or green
onions.
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