Hot climes, lean times

I am trying to direct my nervous energy and diva-like personality towards a job that challenges and fulfills me in a way that public relations never did. Meanwhile, I have been spending time in a pastry kitchen.

Working as a pastry cook in a busy restaurant means that I have some reasonable knife skills. It also reduces my food budget to such a level that I devote most of them to pimping my ramen.

Fortunately, I like the tender springiness of instant ramen almost as much as I like its four-for-a-dollar price tag. So, when the month of May gives me ramen, I make Shanghainese cold noodles.

Heretic’s Shanghai Cold Ramen–Serves 1

Noodle base:
Discard flavor packet and cook ramen noodles in lightly salted boiling water. Drain and immediately shock in ice water.

Sauce:
Using two tablespoons of peanut butter per packet of ramen, thin to a paste with sesame oil, red wine vinegar, fish sauce and water. Chili sauce and sugar are optional, but recommended.

Garnish:
Finely shred carrots, cucumber, radishes and ham.

Combine ingredients in large bowl and toss until evenly coated with peanut sauce. Serve chilled.

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COMMENTS / 5 COMMENTS

When I was in culinary school my diet consisted almost entirely of leftovers from class and gussied up ramen, the latter which came as a savory relief during the pastry section.

My favorite way to eat ramen is just mixed with oyster sauce and topped with fried egg.

AppetiteforChina added this comment on May 28 08 at 9:30 pm

What a great idea to make cold ramen noodles. I’ve always made hot noodles but never used the flavor packets. I’d put leftover chicken or beef soup. In fact any kind of leftover clear soup.

Kian added this comment on May 29 08 at 6:52 am