Lunchbreak: Slurping Turtle chilled ramen

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Data pix.
Chef Tadashi Nagura

Slurping Turtle
116 W. Hubbard

Slurping Turtle will be hosting a sake class on September 27 where attendees will have an opportunity to pair sake with various menu items and learn more about this mysterious rice wine.


Sesame Vinaigrette:
1/4 cup ground sesame seeds
1/4 cup white miso
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbs sugar
2 Tbs sesame oil

4 oz grilled chicken, julienned (1/2 cup)
4 oz braised pork belly, julienned (1/2 cup)
12 pieces cooked shrimp
4 oz cucumber, julienned (1/2 cup)
4 oz carrots, julienned (1/2 cup)
4 oz cooked egg, julienned (1/2 cup)
4 oz cherry tomato, cut in halves (1/2 cup)
4 oz fried kabocha (1/2 cup) [peeled, sliced thinly and pan fried with a small amount of oil]

sprinkle of white sesame seeds
sprinkle of nori, shredded

Homemade ramen noodles (4 servings) –or- use store bought (don’t use flavor packet if using dry or buy fresh ramen at store)

Combine all of the ingredients for sesame vinaigrette (except sesame oil) into blender. After blending, stir in 2 Tbs of sesame oil. Prepare and cut all topping ingredients. For noodles, bring pot of water to a boil. Separate noodles and then drop into water. Boil for 2 minutes, stirring occasionally. Drain the water and then soak the noodles in a bowl of ice water to cool. Drain completely. Toss noodles in sesame vinaigrette from step 1 and then divide the noodles on plates/bowls Place all of the toppings around the noodles, and garnish with shredded nori and white sesame seeds.


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