Hiyashi Chuka (Cold Ramen Salad)
Ingredients
The sauce
-
¼
cup
coconut aminos
-
2
tablespoons
orange juice
-
1
tablespoon
fish sauce
-
1½
teaspoons
rice vinegar
-
½
teaspoon
garlic powder
-
½
teaspoon
ground ginger
-
¼
teaspoon
toasted sesame oil
The salad
-
2
large
eggs
-
1
teaspoon
kosher salt
-
1
teaspoon
ghee (or fat of choice)
-
1
pound
daikon
-
½
pound
Paleo Char Siu (or your fave cooked protein), sliced into matchsticks
-
½
cup
cherry tomatoes, cut in quarters
-
½
cup
English cucumber, cut into matchsticks
-
1
large
carrot, cut into thin matchsticks
-
¼
cup
broccoli sprouts
-
1
scallion, thinly sliced on the diagonal
-
1
teaspoon
toasted sesame seeds
-
2
tablespoons
shredded toasted nori (optional)
Instructions
- Prepare the All-Purpose Stir-Fry Sauce by combining all sauce ingredients in a jar and shaking well.
- Bring a large pot of water to a boil.
- Crack the eggs into a bowl, add salt, and beat well.
- Heat a skillet, add ghee, and pour in the egg mixture to make a thin omelet.
- Cook the omelet until set, then slice it into thin strips.
- Spiralize the daikon and prepare an ice water bath.
- Boil the daikon noodles for 1-2 minutes until soft but still al dente.
- Transfer the noodles to the ice water bath to cool, then drain them.
- Divide the daikon noodles into bowls and top with the remaining salad ingredients.
- Drizzle with All-Purpose Stir-Fry Sauce, mix, and serve.
Nutrition Facts (estimated)
Servings
2 servings
Calories
372
Total fat
12g
Total carbohydrates
37g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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