Our good friend Kathleen Bauer shared this delicious and easy peasy recipe on her blog Good Stuff NW, the place for valuable news on what's happening in food politics in our region. We love her reporting, but also the bulletins from farmer Anthony Boutard, her recipes, and so much more about that treasure trove of a site. Check it out! Here is Kathleen's post:
For the dressing:
1/3 cup canola or peanut oil
2 tablespoons rice vinegar
1 tablespoon garlic
2 teaspoons tamari
2 tablespoons white miso
1 teaspoon gochugaru (optional)
1 teaspoon toasted sesame oil
For the salad:
1 package (12 ounces) Umi Organic ramen noodles
1/2 cup kimchi, chopped
1 Persian cucumber (can substitute 1/2 cup chopped English cucumber)
1 tablespoon chopped chives for garnish
Bring a pot of water to rolling boil.
While the water is heating, make the dressing by placing all ingredients in a blender and blend at high speed until well puréed.
When the water comes to a boil, gently pull apart ramen noodles. Add them to the water. Tease the strands apart with chopsticks while the water returns to a boil and reduce heat to simmer. Cook for two minutes, stirring occasionally to keep noodles from clumping. When they're done, drain them in a colander and rinse in cold water to stop them from cooking further.
Chop kimchi into bite-sized pieces. Quarter the cucumber and slice crosswise into 1/8” slices. Place noodles, kimchi, cucumber and dressing in serving bowl and combine. Garnish with chives.
Photo by Shawn Linehan.