Hiyashi Chuka Cold Ramen Salad

Ingredients

• ¼ cup coconut aminos
• 2 tablespoons orange juice
• 1 tablespoon fish sauce
• 1½ teaspoons rice vinegar
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• ¼ teaspoon sesame oil
• 2 large eggs
• kosher salt
• 1 teaspoon ghee or fat of choice
• 1 pound daikon
• ½ pound cooked protein, sliced into matchsticks
• ½ cup cherry tomatoes cut in quarters
• ½ English cucumber cut into matchsticks
• 1 large carrot cut into thin matchsticks with a knife or julienne peeler
• ¼ cup broccoli sprouts
• 1 scallion thinly sliced on the diagonal
• 1 teaspoon toasted sesame seeds
• 2 tablespoons shredded toasted nori optional

Instructions

1. Make the sauce: Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ground ginger, and sesame oil in a small jar. Shake well and refrigerate for up to 2 weeks.
2. Prepare the toppings: Beat the eggs with ¼ teaspoon kosher salt. Cook in a lightly greased skillet over medium heat as a thin omelet. Flip, cook through, then transfer to a cutting board, fold, and slice into thin strips.
3. Prep the noodles: Peel and spiralize the daikon. Bring a large pot of salted water to a boil and prepare an ice bath. Cook the daikon noodles for 1–2 minutes, until tender but still slightly firm. Drain and immediately transfer to the ice bath. Once chilled, drain thoroughly.
4. Assemble: Divide the daikon noodles between two bowls. Top with the omelet strips, Paleo Char Siu, tomatoes, cucumber, carrots, broccoli sprouts, scallions, sesame seeds, and nori (or any preferred toppings).
5. Serve: Drizzle with the stir-fry sauce to taste, toss well, and enjoy.

Serves 2

Inspired by nomnompaleo