Cold Spicy Ramen Noodles with Tofu and Kimchi

Matt Armendariz

Ingredients

  • 2 tablespoons unsalted, raw peanuts
  • 2 ounces ramen noodles (from one package instant ramen)
  • 1 tablespoon chile oil, homemade or store-bought
  • 1 clove garlic, finely chopped
  • 1/4 cup Cabbage Kimchi, homemade or store-bought, chopped, with its liquid
  • 1 small carrot, scrubbed and finely shredded
  • 1 green onion, trimmed and thinly sliced
  • 1/2 cup Marinated and Baked Tofu or store-bought baked or extra-firm tofu
  • 1 Perfect Poached Egg
  • Sriracha (optional)

Sprinkle the peanuts into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the peanuts have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.

Cook the ramen in a saucepan of boiling water for 3 minutes, then drain and plop into a serving bowl. Drizzle with the chile oil and sprinkle with the garlic while tossing the noodles. Let the noodles cool to room temperature, or chill in the refrigerator.

Top with the kimchi, carrot, green onion, tofu, egg, and peanuts, drizzle with Sriracha, and eat.

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.

Categories: 
Weeknight Kitchen
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