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Recipes
June 2017

Ramen With Steak and Sesame-Ginger Dressing

By Claire Saffitz

4.3

(19)

Image may contain Food Pasta Noodle Plant and Bowl
Alex Lau

This colorful cold noodle salad is infinitely riffable. Check out Rice Noodles With Shrimp and Coconut-Lime Dressing, Udon With Chicken and Garlicky Peanut Dressing, and Soba With Tofu and Miso-Mustard Dressing for even more ideas.

Recipe information

  • Yield

    4 servings

Ingredients

3

tablespoons fresh lemon juice

2

tablespoons soy sauce

2

tablespoons tahini

1½

teaspoons sugar

1

teaspoon finely grated peeled ginger

1

garlic clove, finely grated

½

cup vegetable oil

1½

teaspoons toasted sesame oil

8

ounces dried ramen noodles (flavor packet discarded)

Kosher salt

12

ounces thinly sliced cooked boneless steak (such as New York strip steak)

1

small kohlrabi, peeled, cut into matchsticks

3

scallions, thinly sliced

2

cups thinly sliced Napa cabbage

1

cup cilantro leaves with tender stems

¼

cup crushed salted, roasted cashews

1

tablespoon crushed Sichuan peppercorns

Need to make a substitution?

Preparation

  1. Step 1

    Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.

    Step 2

    Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

    Step 3

    Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Sichuan peppercorns and drizzle remaining dressing over.

    Step 4

    Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

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