RECIPE

Rachael’s Cold Ramen Bowls with Chicken

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the scallion sauce:
  • ¾ cup peanut or safflower oil
  • 4 bunches scallions or spring onions in season
  • Salt
  • 1 ½ teaspoons Sichuan peppercorn, ground or crushed, or red pepper flakes
  • 4 cloves garlic, crushed or chopped
  • 1 inch ginger, peeled and grated or minced
For the cold chicken ramen:
  • 3 tablespoons shoyu or soy sauce
  • 3 tablespoons rice wine vinegar
  • 4 cloves garlic, finely chopped
  • 1 inch ginger, peeled and grated or minced
  • 1 tablespoon superfine sugar or pourable light-brown sugar
  • 1 tablespoon toasted sesame oil
  • 4 scallions, thinly sliced on bias
  • 4 Korean or Persian mini/baby cucumbers, or ½ English/seedless cucumber, thinly sliced
  • 4 large radishes, thinly or mandolin sliced, or 1 watermelon radish, quartered and thinly sliced
  • 1 rotisserie chicken, 3-4 pounds
  • 6-8 ounces ramen or udon, cooked to package directions, cooled and drained
  • 1 cup bean sprouts or pea shoots

Preparation

For the scallion sauce, heat oil over medium-low flame. Finely chop or process to finely chopped 3 bunches of trimmed scallions. Paste with knife to mix in about 2 teaspoons salt or pulse salt in using food processor. Add to the oil with peppercorn, garlic and ginger, raise heat to boil, then drop back to low and cook to olive green, 30 minutes, stirring occasionally at low bubble. Finely chop the last bunch of scallions, raise sauce to boil, then add remaining scallions, stir and remove from heat to cool. Transfer to jar or other airtight container.

For the cold chicken ramen, whisk up the dressing for the noodles in a large glass bowl: soy, vinegar, ginger, garlic, sugar and oil. Add scallions, cucumbers and radishes. Peel skin from chicken and pull or chop meat into bite-sized pieces, adding 2-2 ½ cups to bowl. Add noodles and toss to combine, transfer to serving dish or individual bowls. Top with sprouts or shoots and garnish with scallion sauce to serve.

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