Traditional recipes

Ramen with Steak and Sesame-Ginger Dressing

Ramen with Steak and Sesame-Ginger Dressing

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated peeled ginger
  • 1 garlic clove, finely grated
  • 1½ teaspoons toasted sesame oil
  • 8 ounces dried ramen noodles (flavor packet discarded)
  • 12 ounces thinly sliced cooked boneless steak (such as New York strip steak)
  • 1 small kohlrabi, peeled, cut into matchsticks
  • 3 scallions, thinly sliced
  • 2 cups thinly sliced Napa cabbage
  • 1 cup cilantro leaves with tender stems
  • ¼ cup crushed salted, roasted cashews
  • 1 tablespoon crushed Sichuan peppercorns

Recipe Preparation

  • Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.

  • Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

  • Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Sichuan peppercorns and drizzle remaining dressing over.

  • Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Reviews SectionAbsolutely delicious, Claire does it again!I love this and even my kids love it. I use cheaper sirloin steak, well-salted and grilled medium rare and sliced against the grain, instead of strip and it tastes great. It's worth seeking out fresh ramen, like Sun Noodles brand from a nicer grocer -- it makes all the difference IMO. I omit the kohlrabi and just use more cabbage to simplify the dish and don't feel like I'm missing anything.Delicious! I don't care for a lot of dressing, so I used about 1/4 of the dressing when the recipe called for using 3/4 and then passed the remainder at table. I also substituted sous vide Skirt for the Strip. Great flavors all around! Thanks Claire & BA!bengrobertsonMadison, MS06/25/18Great recipe, easy to make and very tastey!AnonymousChicago, IL06/19/18

Sesame Ginger Noodle Salad

Warm weather is here and nothing tastes better than a fresh and crispy noodle salad with Asian-inspired flavors!Sesame ginger noodle salad is always a colorful favorite menu and easy to make. This recipe is great topped with grilled chicken or shrimp and keeps well for a couple of days making for great lunches.

Savory Sesame Salad
Fancy enough for company but easy to make!
Great as a side dish but hearty enough as an entrée salad! Perfect for workday lunches!
Swap out the cooked chicken for grilled chicken or shrimp if you’d like.
Use the homemade dressing below or swap for a store-bought sesame ginger dressing if you’re in a rush.
We love cutting our own julienne veggies but a fresh broccoli slaw or coleslaw mix can be added.

What’s in Noodle Salad?
NOODLES Rice noodles are the light and delicate noodle we love best. You can sub in ramen noodles, angel hair pasta, or spaghettini. For a low-carb noodle salad, use zucchini zoodles!
VEGETABLES Bok choy is also called Chinese cabbage and it’s fresh and crisp. Regular cabbage (or mix with red cabbage for color) can also be used. Add or swap out any of the veggies you’d like in this recipe.
EXTRAS The sesame ginger dressing and the garnishes pull the whole recipe together. Fresh lime juice, cilantro, and crunchy almonds, cashews, or peanuts create an amazing palate.

VEGGIE TIP:
This recipe involves a lot of cutting/chopping. This can be done in advance.
If you’re short on time, purchase washed chopped veggies or substitute your favorite prepared veggie mix or even coleslaw/broccoli slaw.
If you are planning for leftovers, swap out the purple cabbage for green cabbage. The purple can discolor if left in the dressing.

How to Make Sesame Ginger Noodle Salad
Cook, drain, & rinse noodles. Set aside.
While noodles are cooking, chop veggies (per the recipe below).
Place noodles in a large bowl with the remaining ingredients.
Toss well & chill for at least 1 hour.
Garnish with cilantro & chopped nuts.

What to Serve with Noodle Salad
Keep in mind, this sesame ginger noodle salad is hearty enough to be an entrée on its own, here are some ideas that really make it stand out!
For appetizers, who doesn’t love Fried Wontons, Soy Ginger Steak Bites, or some Crab Rangoon (crab & cream cheese-filled wontons)?
Skip the cooked chicken and top it with any of the following:

Recipe Tips
For extra flavorful and crunchy nuts, toast them in a dry sauté pan until they are barely browned.
To extract the most juice from the lime, soften it by rolling it across the counter a few times before cutting it.
Rinse the noodles in cold water to stop them from cooking.
Keep in mind that the noodles will absorb the dressing as it sits so add a bit of extra dressing.
Storing
Store sesame ginger noodle salad in a sealed container in the fridge for up to 4 days. Before serving, stir and season with a little lime juice or extra dressing.
Freezing noodle salad is not recommended as the noodles won’t thaw well, it’s just so much better to make a fresh bowl of this easy salad!
More Favorite Salads
Did you make this Sesame Ginger Noodle Salad? Be sure to leave a rating and a comment below!

Sesame Ginger Noodle Salad

Bright, colorful, & flavorful, this Sesame Ginger Noodle Salad is the perfect option for lunch or dinner!

Cook noodles according to package directions. Drain well and rinse under cold water. Set aside.Place noodles and remaining salad ingredients in a bowl. Toss well to combine.Refrigerate 1 hour before serving. Garnish with nuts and additional cilantro if desired.
If using store-bought dressing, stir in 1 tablespoon soy sauce and 1 tablespoon peanut butter for extra flavor.
Quick Homemade Sesame Dressing1/4 cup rice vinegar1 teaspoon fresh ginger, minced1 clove garlic, minced1 tablespoon hoisin sauce1 tablespoon vegetable oil1/2 teaspoon sesame oil1 teaspoon soy sauce
For extra flavorful and crunchy nuts, toast them in a dry sauté pan until they are barely browned.
To extract the most juice from the lime, soften it by rolling it across the counter a few times before cutting it.
Rinse the noodles in cold water to stop them from cooking.
Keep in mind that the noodles will absorb the dressing as it sits so add a bit of extra dressing.

Serving: 1.5cups, Calories: 307, Carbohydrates: 31g, Protein: 14g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 30mg, Sodium: 337mg, Potassium: 339mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3137IU, Vitamin C: 41mg, Calcium: 56mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Asian Noodle Salad, how to make Noodle Salad, Noodle Salad, Sesame Ginger Noodle Salad
Course Dinner, Lunch, Pasta, Salad
Cuisine American, Asian


Shichimi Togarashi Wagyu Bavette Steak & Sesame Ramen Noodle Salad

Mix the vegetable oil, salt, and shichimi togarashi spice together. This is your marinade.

Trim your Fullblood Wagyu beef bavette steak, and cut it into four 8-10 ounce rectangular portions.

Place the steak in a ziploc-style bag, and pour the marinade over it. Place the bag in the refrigerator for 30-45 minutes.

Do not over-marinate the Fullblood Wagyu bavette steaks, unless you want a very spicy steak.

PREPARING THE COLD SESAME RAMEN NOODLE SALAD

Cook the ramen noodles according to the directions on the package. (Chef recommends using Sun Noodle brand ramen noodles, which are usually available at your local Asian market.)

Once the noodles are cooked, cool them down in an ice water bath.

Then, place the cold noodles, chopped scallions, julienned carrots, strained pickled red ginger (or beni shoga), and cut peas in a bowl.

Toss the ingredients in 1 cup of the sesame ginger salad dressing. Newman’s Own dressing works well for this recipe (it’s better for the dressing to be on the creamier side), but you can also make your own dressing if you prefer.

Allow the ramen noodle salad to rest in the refrigerator for at least 20 minutes before serving.

FINAL STEPS

Fire up your charcoal or propane grill.

Place the marinated Fullblood Wagyu beef steaks on the grill, and cook for 3-4 minutes per side.

Transfer the steaks to a wire cooling rack, and allow them to rest for 90 seconds before transferring them to a cutting board.

On the cutting board, slice the Fullblood Wagyu beef bavette steaks against the grain.

To serve, place your chilled ramen noodle salad on a large plate. Add your sliced Fullblood Wagyu beef steak on top of the noodles, and finish by adding some more of your sesame ginger salad dressing.


Asian Slaw with Sesame Ginger Dressing

Sesame ginger vinaigrette tossed with colorful Asian slaw veggies like cabbage, snow peas and peppers, has got to be one of my favorite salads. This vinaigrette is easy, and so good, you&rsquoll want to drizzle it on everything in sight, if not drink it! But please don't ACTUALLY drink it, because drinking salad dressing is weird and probably off-putting to your loved ones. Save some for the rest of us!

I like to add chicken to my salad to make it a meal, but I regularly make this slaw without the chicken as a side dish it's also one of the best salads to make for potlucks. No one will be complaining it's on the table!

This video I made for my post on KSL.com shows how I made this salad in three minutes. Okay, okay it may have taken me a bit longer than three minutes in real life, but not much more. For more fun cooking videos subscribe to my YouTube channel Tara Teaspoon Official, here.

I used rice wine vinegar as the base for this dressing because it&rsquos light and adds a tangy zing without overpowering the other flavors. As with all vinaigrettes, the trick is to get all of your flavorful ingredients together before adding the oil to them. The oil breaks into little teeny tiny parts when you whisk it. This separates the other ingredients and makes them float happily amidst the little oil parts. (Some people call that emulsification, but I prefer my more technical description.) The point being that your flavorful ingredients need to be nicely mixed and combined so they disperse evenly. Whisk together the honey, soy sauce, ginger and vinegar, and then taste the mixture. If you like it stronger, add a bit more soy sauce sweeter, add more honey. When the flavor is just right, slowly whisk in the canola oil and let it break it into teeny tiny parts.

Savoy cabbage and Napa cabbage tend to have leaves that are a bit curly, even dark green. They can both be used in Asian slaw because of their tender bite and mild flavor. In a pinch, you can substitute standard cabbage, but it has a stronger taste and takes a bit more effort to chew.

It only takes a few simple chops and slices to work through your cabbage, peppers, snow peas and scallions. You can thinly slice your cucumber as well, but I love these little paddle slicers. They make quick work of veggies (use the guard for safety, and watch those fingers).

The mandarins add juicy sweetness, but if they aren&rsquot handy at your store, slice some orange segments into the salad instead.

In the cold winter months, I grill my chicken indoors on a grill pan, or electric grill like this one.


Why this is our favorite easy Asian salad recipe

  1. It's full of crunch, but not too much. There are lots of crunchy carrots in this recipe, but they're grated. Grating the carrots gives them crunch but takes away the crunchiness extreme of chopped carrots.
  2. The dressing is simple and amazing. It has just the right amount of sweet and tart deliciousness and goes perfectly with the carrots.
  3. Cashews because salted cashews are everything.
  4. It's ridiculously easy to make. Love easy recipes!


One Chap's Pantry

Sesame-Crusted Chicken with Bok Choy Salad</span>

Ingredients
2 Chicken Breasts, boneless, skinless, cut in strips
1-2 cups All-Purpose Flour (for dredging)
1 Egg, beaten (for dredging)
1 Tbsp Water (for dredging)
1 Tbsp Honey (for dredging)
1 cup Sesame Seeds (for dredging)
Salt and Pepper for seasoning the Chicken
2 Tbsp Vegetable Oil
2 cups Baby Spinach
2 cups Bok Choy 白菜, chopped
1 Red Bell Pepper, diced
1 Red Onion, diced
1 cup Broccoli, chopped into bite-size pieces
1 cup Snow Peas
1 Asian Nashi Pear ナシ, diced
Water for steaming
1/2-1 cup Sesame-Ginger Dressing

  • Prepare pot of water and steamer for steaming/
  • Steam the Broccoli for 2 minutes, just until the color of the Broccoli turns bright green. You do not want to cook it, just steam it to make it tender and colorful. Remove and run through cold water, set to the side.
  • Set up dredging stations: 1 tray with Flour 1 tray with Egg, Water, and Honey and one tray for Sesame Seeds. Do not put all the Sesame Seeds in the tray, as you can always add more, but after you’ve dredged, can’t use the left overs.
  • Pat the chicken slices dry with a paper towel, and season with Salt and Pepper.
  • Dredge the Chicken in the Flour on both sides then the Egg mixture on both sides and finally the Sesame Seeds. Set to the side.
  • Turn the Oven on to 200F, and cover a baking sheet with aluminum foil. Place a cooling rack over the pan. Set to the side.
  • Heat the Olive Oil in a skillet, and brown the Chicken pieces on both sides. Place the Chicken pieces on the cooling rack, and then in the Oven to keep warm.
  • Build the Salad (make the dressing now if you have not yet done so as well). You can do this as one big bowl, or in individual bowls–it is up to you.
  • Start with a bed of Spinach.
  • Top with the all the ingredients. You may choose to do this artistically–I like to use the Snow Peas as a frame around the side of the dish. It is completely up to you.
  • Remove the Chicken from the Oven, and slice into 1″ pieces across the strips of Chicken. Place on the top of the Salad.
  • The Salad is ready to serve. You may dress it now, or leave it on the side.

NOTES: This salad can serve as a side dish, but also as a main course salad. Though it has “East Asian” flare to it, I would not necessarily call it an Asian salad… maybe East Asian inspired salad with the Bok Choy (白菜), with the Sesame Ginger Dressing are the most Asian aspect of the salad. Some folks may want to add Ramen-style noodles on top. Not a fan of them, I just can’t bring myself to add them to the recipe. So if you do that, please don’t tell me. Thanks.


Ingredients To Make Asian Slaw

For the Asian Coleslaw

  • Green Cabbage – Shredded.
  • Purple Cabbage – Shredded.
  • Carrots – Shredded.
  • Red Bell Pepper – Thinly sliced. You can use yellow or orange bell peppers.
  • Edamame – Shelled.
  • Scallions – also known as green onions, thinly sliced.
  • Peanuts – You can use salted or unsalted, roasted or raw peanuts.
  • Cilantro – If you don’t like the taste of cilantro, use fresh parsley instead.
  • Sesame Seeds – I like to toast the sesame seeds in a dry skillet before using them. It really wakes up their flavor.

For The Peanut Sesame Ginger Dressing

  • Rice Wine Vinegar
  • Ginger – Fresh.
  • Garlic – Fresh.
  • Oil – Vegetable, canola or avocado oil can be used.
  • Sesame Oil – Asian toasted sesame oil.
  • Peanut Butter – Smooth is best but you can also use crunchy.
  • Soy Sauce – You can also use gluten free tamari.
  • Honey


How to make Mongolian Beef Ramen

  • Sear beef: Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching. Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side. Remove from the oil with a slotted spoon and place on paper towels, set aside.
  • Make sauce: Heat sesame oil and canola oil to the same pan the beef was cooked in. Add in garlic and ginger and cook for 1-2 minutes. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
  • Cook ramen noodles: While the sauce is cooking boil noodles according to package instructions.
  • Toss everything together: Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened 2-3 minutes. (If the sauce is not thick enough sprinkle in some more cornstarch) Toss in the ramen noodles and cook for an additional minute.
  • Serve: Immediately with green onions and sesame seeds for garnish, if desired.

Where do you find ground sesame?

For some reason, I thought that ground sesame would be easy to find – at least online. Apparently, not a lot of cuisines use ground sesame – only the Mediterranean and Middle-eastern cuisines use it in the form of tahini and in Japanese dishes.

I did not want to use tahini for this since I wanted a more of the rich nutty flavor of sesame to come through. Tahini is a paste made from ground toasted sesame seeds. In tahini, sesame seeds are usually finely ground then mixed with some type of oil to take it into a pasty consistency.

Here are some options on where to get the ground sesame to make this salad dressing:

  • If you absolutely LOVE sesame in general (like, you’d drink that sesame oil straight out of the bottle if you didn’t think it was bad for your health!), ground sesame is a great way to get more of the sesame flavors out of the sesame seeds. You then may want to purchase a bag of hulled toasted sesame seeds.
  • Then invest in one of these simple Japanese tools, and load toasted sesame seeds into the tool and freshly grind the sesame as you go.
  • You can put the ground sesame on any dish. You’ll find these in ramen shops in Japan and the customers add ground sesame over their ramen to their liking.
  • Visit the local Japanese or Asian grocery store and look for “Suri goma” or white ground sesame.
  • You can even go old-school Japanese style and get this mortar and pestle that are specially made for grinding sesame seeds:

Pro tip:Once opened, store your ground sesame seeds package in the freezer to make it last longer!


Variations on Asian Chicken Chopped Salad

For Keto diets, reduce or remove the dates in the dressing to keep the sugar carb count lower.

Other delicious add-ins for this salad include mandarin oranges, pineapple chunks, sunflower seeds, and pea pods.

Try cooked shrimp in place of the chicken for a different version.

Pineapple juice and red pepper flakes are great substitutions and/or additions to the Asian dressing.

Check out my meal prep Mason Jar version of this salad or these Meal Prep Thai Chicken Lettuce Cups for more convenient, tasty, and nutritious lunch options!

If you need a little push to get started on your own Whole30 journey, head over to this post for a complete Whole30 Survival Guide with menu, shopping list, and tons of tips. And be sure to join my Facebook Whole30 Support Group for extra encouragement!