If you have ever ordered a house salad from a Japanese restaurant, there’s a high chance you just got a big bowl of lettuce with nothing but ginger dressing on top of it. The dressing is so heavenly on its own that it makes up the entire salad by itself. After years of only being able to enjoy this at select restaurants, I finally made my own version at home. I made quite a few batches before perfecting this recipe and it tastes exactly like the one I ordered for so long.
I had a bunch of this dressing leftover in my fridge, so I decided to experiment and use it as a sauce for some ramen noodles. The noodles tasted super fresh and flavorful, and were very filling compared to the salad. They were also quick, easy and so cheap to make. Most of these ingredients are pantry and fridge staples that I generally always have on hand.
I had a bunch of this dressing leftover in my fridge, so I decided to experiment and use it as a sauce for some ramen noodles. The noodles tasted super fresh and flavorful, and were very filling compared to the salad. They were also quick, easy and so cheap to make. Most of these ingredients are pantry and fridge staples that I generally always have on hand.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 cups cooked ramen noodles
- For the dressing:
- 2 carrots
- 1/2 red onion
- 3 inch knob fresh ginger
- 2 garlic cloves
- 1 tbsp liquid aminos
- 2 1/2 tbsp sesame oil
- 1/4 cup rice vinegar
- 1 tbsp maple syrup
- Stir in:
- 1 carrot, julienned
- juice from 1/2 lime
- handful fresh cilantro
- top with peanuts
Directions
1. Prepare ramen according to package and set aside.
2. Add all of the ingredients for the dressing to a blender and blend until smooth.
3. Pour the dressing into a large sauté pan and heat over medium low heat. Add the noodles and toss to coat.
4. Remove from heat and stir in the lime juice, cilantro, and julienned carrots.
5. Top with peanuts and serve.
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Photo: Lauren Sacerdote
