Ramen Noodles with Peanut Sambal

4-6 servings
2 packages instant ramen noodles
1 tablespoon peanut oil
2 garlic cloves, minced
1 cup sweet corn
1 jalapeno, chopped with seeds and ribs removed
2 bok choy or 1 cup cabbage, cut into thin slices lengthwise
4 scallions, chopped
1/2 cup soy sauce
1/2 head of iceberg lettuce, thinly sliced
1. Bring water to a boil in a large pot. Add the noodles and boil until al dente
, about three minutes. Drain, reserving the liquid.
2. Heat the oil in a saut pan. Add the garlic, corn, and jalapeno and saut until t
he garlic is golden, about 2 minutes, then add the bok choy and scallions and sa
ut another 2 minutes. Add the cooked noodles, soy sauce, and half of the reserved
cooking liquid. Toss well.
3. Transfer the noodles to a large bowl. Top with iceberg lettuce and peanut sam
bal and serve.
Peanut Sambal
Makes 2 cups
3 tablespoons olive oil
2 garlic cloves, minced
Grated zest and juice of 1 lime
Grated zest and juice of 1 lemon
1 tablespoon soy sauce
1 cup roughly chopped peanuts
1 small red onion, chopped
1 large tomato, cut into 1/2-inch dice, or 1 cup canned diced tomatoes
1 chili pepper, ribs and seeds removed, finely chopped
4 basil leaves, finely chopped
1 tablespoon chopped parsley
1. Heat the olive oil in a small saut pan over medium heat. Add the garlic, lime
zest, and lemon zest and saut until the garlic is golden, about 2 minutes.
2. Add the soy sauce and stir well to combine. Transfer to a large bowl and stir
in the peanuts, onion, tomato, chili, basil, lime juice, lemon juice, and parsl
ey. Serve warm, or store in a tightly covered container in the refrigerator for
up to 1 week.