Sesame Chili-Garlic Ramen Salad

Instructions

1. 1

   Use plain dried, non-fried ramen noodles without seasoning sachets, and chili garlic sauce containing no fish or shrimp. Wash the fresh vegetables. Thinly shred the cabbage, coarsely grate the carrot, and cut the pepper into thin strips, discarding its stem and seeds. Drain the water chestnuts, weigh out 140 g and thinly slice. Trim the snap peas.

2. 2

   Bring 2000 ml water to a rolling boil in a 4-liter saucepan over high heat, allowing about 8–10 minutes. Meanwhile, mince the garlic and finely grate the ginger. In a large mixing bowl, whisk the tahini, soy sauce, honey, chili garlic sauce, garlic, ginger, rice vinegar and 120 ml cold water until smooth and pourable.

3. 3

   Add the snap peas to the boiling water and blanch for 1 minute. Lift them into a colander with a slotted spoon, leaving the cooking water in the saucepan. Rinse the peas with 250 ml cold water, drain and transfer to a cutting board.

4. 4

   Return the water to a rolling boil over high heat. Add the dry ramen noodles and cook at a steady boil over medium-high heat for the package time, usually 3–5 minutes, separating them gently with tongs. While they cook, slice the cooled snap peas diagonally.

5. 5

   Drain the noodles in the colander. Slowly rinse with 1500 ml cold water, tossing gently to cool them and remove excess surface starch. Shake the colander well and let the noodles drain for 1 minute so they do not dilute the dressing.

6. 6

   Add the noodles, cabbage, carrot, pepper, water chestnuts and snap peas to the dressing. Toss thoroughly until evenly coated, then divide among four bowls and serve.