Asian Noodle Salad
Recipe Courtesy Chef Bryan
Ingredients:
- 4 tuna fillets (or meat of your choice)
- 4 cups cooked ramen noodles
- 2 tsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp hot chili oil
- 1 tsp hot Chinese mustard
- 1/4 cup canola oil
- 2 carrots, julienned
- 1 celery stalk sliced
- bunch of green onions, chopped
- 1 cup julienned baby bok choy
- 1/4 cup toasted sesame seeds
Instructions:
1. Cook ramen noodles as directed on package but don’t add any seasoning packets. Drain noodles and rinse with cold water. Drain well and place in a large bowl and set aside.
2. In a small bowl combine sesame seed oil, rice vinegar, soy sauce, hot chili oil (can use a few drops of tabasco sauce if desired), hot Chinese mustard, and canola oil. Whisk the ingredients together and if needed add some salt and pepper to taste.
3. Heat a large saute pan on the stove and add just enough oil to lighlty coat the bottom of the pan. Rinse and pat dry the tuna fillets and drizzle them with oil. Sprinkle some salt and pepper over them. Make sure to rub the oil on both sides of the fillets as well as the salt and pepper.
4. Pan sear the tuna fillets for about for about 1 minute on each side. Remove from the pan and thinly slice against the grain. Set aside.
5. Re-whisk the dressing if necessary and pour it over the cooked noodles. Add the julienne carrot, celery, green onion, baby bok choy, and sesame seeds. Toss to distribute everything evenly Salt and pepper to taste.
6. Transfer noodle salad into individual bowls and lay several slices of pan seared tuna over the top. Garnish with pickled ginger and enjoy!