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.
Instructions
Ichiban Teriyaki Chicken Ramen Noodles
- Bring a pot of water to a boil and add noodles. Cook for 2 minutes or according to package directions. Drain.
- Plunge noodles into a bowl of ice water to cool completely. Drain again.
- Whisk together soy sauce, rice vinegar, toasted sesame oil, brown sugar, lime juice, and grated ginger. Set aside.
- 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
- In a large wok or saute pan heated med-high,add oil, then the asparagus. Sauté 1-2 minutes stiring frequently.
- 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.
- 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
- 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.
- Stir together vinegar, soy sauce, sesame oil, honey, ginger and garlic in a bowl to combine. Add apple, seaweed, scallions, and cilantro, then toss.
- Sprinkle salad with sesame seeds and serve.
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