Lunchbreak: Slurping Turtle chilled ramen

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Chef Tadashi Nagura

Slurping Turtle
116 W. Hubbard
Chicago
slurpingturtle.com/chicago

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.

Ramen

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

Toppings:
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]

Garnish:
sprinkle of white sesame seeds
sprinkle of nori, shredded

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

Directions:
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.