Recipes / Enlighten Your Senses

Course Five - Inspired Small Plate Recipe Series


Lastly, Boars Head brings you a unique combination of traditional Japanese flavors, including Bold Ichiban Teriyaki Style Chicken Organic Ramen Noodles, Seaweed Salad and Pan Roasted Asparagus with garlic and miso dressing.

Ichiban Teriyaki Chicken Ramen Noodles

Serves:

Ingredients

Instructions

  1. Bring a pot of water to a boil and add noodles. Cook for 2 minutes or according to package directions. Drain.
  2. Plunge noodles into a bowl of ice water to cool completely. Drain again.
  3. Whisk together soy sauce, rice vinegar, toasted sesame oil, brown sugar, lime juice, and grated ginger. Set aside.
  4. To serve, divide noodles between 4 bowls. Arrange toppings on top of noodles and drizzle sauce to taste and toss. Top with Ichiban Teriyaki Style Chicken Breast.

Pan Roasted Asparagus with Garlic Miso Dressing

Serves:

Ingredients

Instructions

  1. In a large wok or saute pan heated med-high,add oil, then the asparagus. Sauté 1-2 minutes stiring frequently.
  2. Then add fresh garlic stirring frequently for 1-2 minutes more till asparagus is tender. Coat with Miso dressing to taste. Can be served hot or cold.
  3. To make miso dressing: Combine all ingredients except oil in a bowl. Slowly whisk in oil to emulsify. Add water, or the juice from the orange to thin.

Seaweed Salad

Serves:

Ingredients

Instructions

  1. Soak seaweed in warm water to cover for 5 minutes. Drain, then squeeze out excess water. If seaweed is uncut, cut into 1/2 wide strips.
  2. Stir together vinegar, soy sauce, sesame oil, honey, ginger and garlic in a bowl to combine. Add apple, seaweed, scallions, and cilantro, then toss.
  3. Sprinkle salad with sesame seeds and serve.

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