This dish was inspired by the fried chicken salad at Basilisk in Portland, but it’s equally good (maybe even better!) as a vegetarian meal with fried tofu from Bui or Ota – leave off the egg and it’s vegan. It’s fast, satisfying, and perfect for a hot day.
I recommend serving this with a 6-1/2 minute egg; it’s basically a hardboiled egg, but the yolk should be a little jammy or gooey in the middle, not a chalky solid. The main trick to achieving this perfect doneness (and avoiding the sad green-gray halo around the yolk) is start with room-temp eggs and then immediately drain and chill them in ice water when the timer goes off. You can do this in the boiling water before you cook the noodles.
Active Time: 20 minutes | Easy | 3 to 4 servings
Dressing
2 garlic cloves, finely minced or grated
1 tablespoon grated ginger
1 tablespoon rice vinegar
Juice of half a lemon
3 tablespoons soy sauce
1 tablespoon sugar or honey
3 tablespoons neutral oil like canola or grapeseed
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon wasabi powder (optional)
Salad
3 to 4 eggs, room temperature
1 package (12 or 15 ounces) Umi Organic ramen noodles
8 cups pre-washed baby spring greens (salad mix)
1 pound of your favorite fried protein: boneless fried chicken thighs (available from spots like People’s Pig) or fried tofu (if you're in Portland, Ota Tofu or Bui Natural Tofu are both great) or you could even use veggie buffalo wings from the grocery store freezer section
2 avocados, halved and thinly sliced
2 scallions, finely sliced
Directions
Place a big pot of water over high heat.
Combine all of the dressing ingredients in a large bowl. Reserve about two tablespoons in a separate bowl.
Once the water is at a rapid boil, place room temperature eggs in boiling water and set a timer for 6-1/2 minutes. As soon as the timer goes off, scoop the eggs from the water and place them in ice water. Keep your pot of water at a rapid boil.
Lovingly tease apart the noodles with your fingers and add them to the water. Cook for two minutes, then rinse thoroughly in cold water until the noodles are well chilled. Drain and shake out the water really well, then add the chilled, cooled noodles to the dressing to soak up the flavors.
Divide the noodles among four serving bowls, leaving some of the dressing in the bottom of the large bowl. Toss the salad greens in the remaining dressing, then divide the greens among the four servings.
Slice the fried chicken or tofu into half-inch slices. If you’re using tofu, dress it with the extra two tablespoons of dressing you set aside and then divide the tofu among the four salads; otherwise, top the salads with the fried chicken (or veggie chicken wings) and drizzle the remaining dressing over the top. Peel the eggs and slice them in half. Add the eggs and avocados to the bowls, then sprinkle on the scallions. You can add another sprinkle of sesame seeds for flair, add hot sauce if you like, go nuts! Enjoy yourself!
