Cold Crab Ramen
A refreshing, summery take on the Japanese cold ramen classic Hiyashi Chuka with a punchy combination of lemon, cracked black pepper, and lump crab.
1 Tbsp juice
1/2 cup lump crab meat
1/2 cup cilantro
Instructions:
Ingredients:
2 servings ramen noodles
2 scallion
1 clove grated
2 Tbsp juice
3 Tbsp olive oil
1 tsp oyster sauce
2 Tbsp mirin
2.5 Tbsp soy
1/2 a large cucumber, julienned
Combine the soy sauce, mirin, lime juice, lemon juice, oyster sauce, olive oil and grated garlic in a bowl.
1.
Add 2 Tbsp of water and a generous amount of cracked black pepper and whisk together until the dressing emulsifies. Set aside.
2.
Now drop your ramen noodles into boiling water and cook according to the package instructions.
3.
While the noodles are boiling, prep your toppings by julienning the cucumbers and shredding the white parts of the scallion.
4.
When the noodles are done, drain them and rinse thoroughly under cold water to stop the cooking and to remove some starch.
5.
Plate by adding the noodles to a bowl and topping with crab meat, cilantro leaves, cucumbers and scallion. Then pour over the dressing and mix!
