This recipe lends itself to dozens of possible ready-to-serve “bowl” offerings. It can be served hot, with the cooling vegetables over top, or chilled, which is my preference. Any vegetable or protein can be added, as well.
Serves: 6-6 cups
Serving size: 5-6
Fat: 25 g
- 8 -10 oz. dried ramen noodles (cooked al dente, drained and rinsed in cold water)
- 2 teaspoons sesame oil
- ½ cup roasted pecan pieces, flour or meal
- 3 garlic cloves, roughly chopped
- 1 tablespoon fresh ginger root, roughly chopped
- 1 tablespoon sambal or chili paste
- ½ cup pecan butter
- 1 tablespoon dark brown sugar or palm sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce, low sodium
- 1 cup hot water
- 1 cup cucumbers, thinly sliced into matchstick cut
- ½ cup scallions, thinly sliced
- Chili crisp, to taste
- Sesame seeds
- Thoroughly mix sesame oil into noodles and set aside.
- Process all ingredients until smooth. Check seasoning to taste and set aside.
- Place noodles in bowl and top with desired amount of spicy pecan sauce. Garnish with cucumbers, scallions, chili crisp and sesame seeds.