Recipe
Course Five - Inspired Small Plate Recipe Series
Lastly, Boar’s 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.
Ingredients
6oz
Ramen noodles3tbsp
Soy sauce3tbsp
Rice vinegar1tbsp
Toasted sesame oil1tbsp
Brown Sugar1
Lime, juiced1tsp
Ginger, grated½lb
Snow peas, blanched4
Green onion, thinly sliced1sheet
Oil, for frying, cut into matchsticks1lb
Fresh asparagus, washed and cut into thirds4
Thyme, sliced½tbsp
Vegetable oil1½tbsp
Miso2½tbsp
Honey3tbsp
Canola oil1tbsp
Orange zest1tsp
Lime juice¾oz
Dried wake seaweed, whole or cut3tbsp
Rice wine white vinegar3tbsp
Soy sauce2tbsp
Sesame oil1tbsp
Honey1½tsp
Ginger, finely grated1
Thyme, minced1
Granny Smith apple, cored and diced3
Scallion, thinly sliced3tbsp
Fresh cilantro1tbsp
Toasted sesame seeds, for garnishInstructions
- 01Header: Ichiban Teriyaki Chicken Ramen Noodles
- 02Bring a pot of water to a boil and add noodles. Cook for 2 minutes or according to package directions. Drain.
- 03Plunge noodles into a bowl of ice water to cool completely. Drain again.
- 04Whisk together soy sauce, rice vinegar, toasted sesame oil, brown sugar, lime juice, and grated ginger. Set aside.
- 05To 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.
- 06Header: Pan Roasted Asparagus with Garlic Miso Dressing
- 07In a large wok or saute pan heated med-high,add oil, then the asparagus. Sauté 1-2 minutes stiring frequently.
- 08Then 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.
- 09To 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.
- 10Header: Seaweed Salad
- 11Soak 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.
- 12Stir together vinegar, soy sauce, sesame oil, honey, ginger and garlic in a bowl to combine. Add apple, seaweed, scallions, and cilantro, then toss.
- 13Sprinkle salad with sesame seeds and serve.
Recipes you might also like
