Cold noodle dishes have always been a favorite of mine, especially during the summer when it is blazing hot. Dressings and sauces made with light miso are always so tasty. I enjoy its mild and slightly sweet flavor. This is such an easy meal to throw together if you are short on time. You can make it in advance, just leave the dressing out until you are ready to serve it.
Hakubaku dried ramen is a good choice if you can find it. Otherwise use your favorite ramen or substitute it with thin spaghetti.
With just a handful of ingredients, you can quickly put together a satisfying lunch. The Fresno pepper adds a little bit of heat, and a beautiful firecracker red color.
The miso dressing is also excellent tossed with crispy greens such as iceberg lettuce, watercress, red and green cabbage, carrots, cucumbers, and radishes.
For its ease and flavor, this has become a new favorite dish of mine no matter what time of the year it may be.
- 1 small Fresno chile
- 2 mini Japanese cucumbers
- 2 - 4 green onions
- cilantro (optional)
- 2 limes (2 tablespoons + wedges for serving)
- ¼ cup mild miso
- 2 teaspoons roasted sesame oil
- 2 teaspoons light brown sugar
- 1 small garlic clove, grated
- 2 tablespoons + 2 teaspoons grapeseed or canola oil
- 8 ounces dry ramen
- roasted sesame seeds for serving
- cilantro sprigs for serving (optional)
- Heat water for ramen in a large pot. Meanwhile, cut Fresno chile in half lengthwise (I use disposable gloves when handling chile peppers). Remove the ribs and seeds (leave ribs in for spicier flavor). Slice into strips and finely chop.
- Cut cucumbers in half lengthwise, then slice crosswise into ¼-inch thick half-moons. Thinly slice green onions.
- Cut ½ lime into wedges for serving. Juice the other half along with the second lime into a small dish, until you have 2 tablespoons.
- Whisk together 2 tablespoons lime juice, miso, sesame oil, brown sugar and garlic in a small bowl until smooth. Slowly whisk in grapeseed oil until dressing is smooth and thick. Whisk in water 1 tablespoon at a time until dressing is the consistancy of heavy cream (1½ - 2 tablespoons). Set aside.
- Cook ramen according to package instructions. Rinse under cold water and drain thoroughly, shaking off any excess water (excess water will dilute the dressing). Transfer noodles to a large bowl and toss with the sauce. Add chile, cucumbers, and green onions. Toss again. Divide noodles among shallow bowls. Top with roasted sesame seeds, sprigs of cilantro if using, and lime wedges.
