Recipe by Katherine Deumling
Born in Portland, OR in 1973
Lives in Portland, OR
Profession: Cook/teacher/owner: Cook With What You Have
Leisure: Cycling, cooking, gardening, making potato prints
Word of the day: Lilacs
Childhood cuisine: I grew up in Germany and loved eating the red currants, Italian Prunes (actually German in origin), dark breads, liverwurst, apples and apple cakes of all kinds, and picking sorrel down by the creek for nightly salads.
Active Time: 30 minutes | Easy | 3 servings
1 package (12 ounces) Umi Organic ramen noodles
2 teaspoons peanut oil, divided
1 cup carrots, cut into matchsticks or grated on large holes of box grater
1 green onion, thinly sliced
3/4 cup cilantro leaves and stems, chopped
3/4 cup parsley, leaves chopped
3 tablespoon mint leaves, chopped
Scant ¾ cup toasted peanuts
2 small stalks green garlic, trimmed and finely minced or 2 small cloves garlic, minced
1/2 teaspoon red pepper flakes
2 tablespoons peanut oil
1 tablespoon sunflower oil or other neutral oil
Juice of 2 to 3 limes
1 tablespoon rice vinegar
Salt, to taste
1. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 2 minutes, stirring often. Drain, rinse well with cold water until fully chilled, and then shake out excess water. Put in a large serving dish. Toss noodles with one teaspoon oil to prevent from sticking. Add the carrots, green onion, and herbs.
2. In a small skillet toast the peanuts (even though they’re already roasted) over medium heat in 1 teaspoon oil with a generous sprinkling of salt (if they are not already quite salty) until dark, golden brown, and toasty smelling. Keep them moving so as not to burn them. Remove from pan and let cool.
3. In a medium bowl mix the dressing ingredients. Taste it. It should be bright and strongly flavored with a kick from the red pepper flakes.
4. Pour the dressing over the noodle, vegetables, and herbs and toss in the peanuts. Mix well. Taste and adjust seasoning with more lime juice, salt, or red pepper flakes.
Photos by Shawn Linehan.