Ingredients
Scallion Oil
- 8 small scallions / spring onions
- 120 ml / ½ cup neutral, high smoke oil (grapeseed recommended)
- 1-2 tbsp chili flakes
- 2 tbsp toasted sesame seeds
- 30-45 ml / 2-3 tbsp scallion oil (or shop-bought chili oil/rayu)
Dressing
- 20-30 ml / 1½-2 tbsp soy sauce (or tamari if gluten-free)
- 15 ml / 1 tbsp Chinkiang Black Rice Vinegar
Salad
- 125 g / 4.4 oz dry ramen noodles (or flat rice noodles if gluten-free)
- 1 small cucumber or 2-3 baby cucumbers
- 100 g / 3.5 oz sugar snap peas
- 100 g / 3.5 oz cooked edamame
- 1 avocado
- 10 radishes
- A handful of mint and/or coriander
Instructions
- Prepare Scallions: Clean and trim the scallions by cutting off the dark green parts and saving them for garnish. Cut the white and light green parts into 1.5 cm (0.5 inch) segments.
- Prepare Chili and Sesame Mix: In a deep bowl, combine the chili flakes and toasted sesame seeds. Stir through a teaspoon of cold neutral oil to moisten.
- Infuse Oil with Scallions: Place the scallion segments and the rest of the oil in a small pot and heat gently on low. Slowly cook the scallions in the oil until they caramelize beautifully, making sure not to burn them to avoid bitterness.
- Combine Oil and Chili Mixture: Carefully pour the hot scallion-infused oil over the chili flakes and sesame seed mixture. The oil will bubble vigorously, so pour with caution and keep children and pets away.
- Make Dressing: In a small bowl, combine 2 tablespoons of the prepared scallion oil (or store-bought chili oil/rayu), Chinkiang Black Rice Vinegar, and 1½ tablespoons of soy sauce. Set aside.
- Cook Noodles: Cook the ramen noodles according to package instructions, testing early to avoid overcooking. Drain and rinse under cold water to stop cooking.
- Dress Noodles: Drain noodles well and toss with the prepared dressing to coat evenly.
- Prepare Vegetables: If using regular cucumber, core it first, then slice it and radishes thinly. Cut sugar snap peas diagonally. Finely chop the mint and/or coriander herbs. Dice the avocado.
- Combine and Serve: In a large bowl, combine the dressed noodles with cucumber, radishes, sugar snap peas, edamame, and herbs. Divide the salad into bowls, top with avocado cubes, and drizzle with extra scallion oil and soy sauce if desired.
Notes
- Use grapeseed or other neutral oil with a high smoke point for infusing scallion oil to prevent burning.
- Adjust chili flakes quantity according to your preferred spice level.
- Shop-bought chili oil/rayu can be used to save time when making the dressing.
- Choose gluten-free flat rice noodles if avoiding gluten.
- Ensure noodles are not overcooked for best texture in the salad.
- Fresh herbs like mint or coriander add brightness; use your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
