Page 151 - 2016TOHCookbook

Cold Ramen Noodles
Corinne Trang
CORINNE TRANG is a food and beverage consultant, spokesperson and brand and commodities consultant who has styled, photographed and produced food and travel stories for lifestyle publications and books. She is also the founder of a wellness program incorporating mindful food practices, holistic nutrition, yoga and meditation. Born in France’s Loire Valley to a French mother and a Cambodian-Chinese father, Corinne was raised in Phnom Penh, Paris and New York. She has explored the relationship between culture and food throughout the United States, Europe and Asia.
INGREDIENTS
Serves 4 to 6
24 ounces fresh ramen noodles
1 tablespoon vegetable oil
8 ounces shrimp, peeled and deveined
4 ounces black bean garlic sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 ounces sambal oelek
1 pound chicken thighs, cooked and shredded 4 ounces tofu, diced
2 large scallions, sliced
4 ounces bean sprouts
2 ounces roasted peanuts
8 ounces peas
PREPARATION
1. Bring a large pot of water to a boil over high heat. Add the noodles and boil for 2 to 3 minutes. Drain in a colander, then place in an ice bath to cool.
2. Heat the oil in a sauté pan over high heat. Add the shrimp and sauté until cooked through. Transfer to a plate to cool.
3. In a bowl, whisk together the black bean garlic sauce, soy sauce, vinegar, sesame oil and sambal oelek.
4. To assemble, divide the ramen among serving bowls and drizzle with sauce. Top with shrimp, chicken, tofu, scallions, bean sprouts, peanuts and peas.
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