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Nutty ramen gado-gado salad recipe Photo by Roberto Caruso
With on a few fresh ingredients, you've got a hearty noodle dish. Serve with an off-dry Canadian white.
4 eggs
2 100-g pkgs ramen noodles
1/2 340-g pkg trimmed green beans
3 mini cucumbers, sliced diagonally
1/2 340-g pkg heirloom cherry tomatoes, halved
2 tsp brown sugar
1/4 cup warm water
1/4 cup natural peanut butter
2 tbsp lime juice
1 tbsp fish sauce
2 tsp sriracha hot sauce
COVER eggs with water in a large saucepan and bring to a boil over medium-high. Boil for 4 min, then scoop out eggs into a bowl of cold water.
COOK noodles in same pan, following package directions but omitting seasoning mix, until al dente, 3 to 4 min. Scoop noodles into a colander and rinse under cold running water. Drain well. Add beans to same pan and cook until tender-crisp, 3 to 4 min. Drain and cover with cold water for 1 min. Drain well.
DISSOLVE sugar in water in a medium bowl. Whisk in peanut butter, lime juice, fish sauce and sriracha.
PEEL eggs. Divide ramen among 4 plates and layer with beans, cucumber, tomatoes and eggs. Drizzle with dressing.
Calories 450, Protein 17g, Carbohydrates 47g, Fat 23g, Fibre 6g, Sodium 454mg.
Pair it with: An off-dry Canadian white Riesling, gewürztraminer and chardonnay grapes come together to make a white wine that charms alongside this peanutty dish. Passion fruit, lime zest and rose round out the nose. Our Pick: Flat Rock Cellars Twisted, Ontario, $17.