This is a phenomenal salad with lots of salty-sweet-savory Asian flavor, and a bunch of pleasing textures as well. It’s great for lunch or as a light dinner. Feel free to swap-out the veggies for whatever crispy produce you have in your fridge. Helpful hint for busy balaboosta’s (hosts /hostess with the most/mostess): You can make the omelets a few hours ahead of your guest’s ETA. Same goes for the toasted ramen and the salad veggies. The hoisin vinaigrette keeps for a good week or so. All that’s left to do is plate prettily once your guests arrive. How do you do it?!
1 red pepper, sliced into thin 1″ strips
1 cup snow peas, sliced lengthwise into thin strips
1 bunch of scallions, thinly sliced
1 package of ramen noodles, seasoning packet unnecessary for this recipe
1 teaspoon canola oil
1/4 cup finely chopped chives
sriracha sauce, optional
garnish: 1/4 cup toasted sesame seeds
1/4 cup hoisin sauce
2 tablespoons vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoon canola oil
1. Toss veggies together in a large bowl and set aside.
2. Place ramen noodlecake in a plastic bag and proceed to crush with a mallet or rolling pin. In a skillet, heat teaspoon of canola oil over medium heat. Add crushed ramen to hot oil and stir until the ramen begins to take on a toasty golden brown aspect. Remove from heat, let cool briefly.
3. In the meantime make the omelet: In a large bowl whisk together eggs, 1/4 cup water, chopped chives, and sriracha, if you like (and why not add extra flavor?). In the same skillet that you used for the ramen pour about a quarter of the egg mixture (you can put the toasted ramen on top of the chopped veggies) in and cook over medium heat, tilting skillet so that the surface is covered, until omelet is set. Remove from pan, repeat with remaining egg mixture so that you have a total of 4 omelets. Roll cooled omelets tightly, and cut into one inch spirals.
4. To make Hoisin Vinaigrette: Combine all ingredients in jar or cruet and shake well until all ingredients are emulsified and combined.
To serve: Toss salad with hoisin vinaigrette (reserving a bit to finish the dish), divide between 4 plates, top each salad plate with omelet spirals and a scattering of toasted sesame seeds, and a drizzle of remaining hoisin vinaigrette.