Chef Mindy’s Ramen Slaw with Salt and Pepper Sticky Ball from Chopped!
My episode of Chopped aired on Oct 21, 2014 and I won.
We taped the episode on November 12, 2013, so I’ve had a lot of timeIn the comfort of my own kitchen to think about those dishes I made on the show and how many things I could and should have done differently. I love the idea, just not the execution.
The appetizer mystery basket contained a hot bowl of ramen noodle soup, a can of tiny whole apples, fresh okra and a can of biscuit dough. On the show, I tossed the ramen noodles with sliced Napa cabbage to make a slaw and threw together some kind of Asian dressing that’s a blur to me now. I cut the apples into little pieces (unfortunately I left bits of the core in there and was reprimanded) and tossed it with the slaw to add a little sweetness.
I fried the okra and sprinkled it over the top. I loved the fryer so much that I cut up the biscuit dough into little balls and fried them, too. Then I rolled the balls in honey and sprinkled them with salt and pepper.
I was really afraid of the clock, but it turned out that I had plenty of time to make sure my plates were perfect. Too bad I didn’t do that. I was a nervous wreck and could barely think straight. The judges skinned me for not fully developing the slaw and the dang balls were raw in the center.
So, here’s the recipe with the benefit of time, no ticking clock, no scowling judges. I nixed the okra and the apples because they were not really important to the recipe. I also used room temperature biscuit dough and flattened the pieces for even cooking throughout.
I actually like it very much and hope you do to.
- 3 tablespoons miso paste, optional
- 8 oz. ramen noodles, 4 cups cooked (use any style of Asian noodle that you like)
- 6 cups Napa cabbage, chopped
- 1 medium red bell pepper, cut into small pieces
- 3 or 4 fresh jalapeño or other hot pepper, chopped, (use according to your taste)
- About 4 fresh green onions, sliced
- About 1/2 cup chopped cilantro, or to taste
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- Cilantro leaves, to taste
- Chopped unsalted, roasted peanuts, to taste
- Sliced cucumbers and radishes, to taste
- Squeeze of lime juice or lime wedges
- Bring a large pot of water with the miso paste to a boil. Cook noodles according to package directions. Drain noodles and allow to cool slightly while preparing the dressing.
- Combine the soy sauce, rice vinegar, sugar and sesame oil in a bowl and mix well.
- Combine noodles and cabbage in a large bowl and toss to combine.
- Combine dressing with noodles and cabbage.
- Toss in the red bell pepper, jalapenos, green onions and cilantro.
- Serve with garnishes as you like and a squeeze of lime juice.
- I cooked the noodles in miso laced water to give them more flavor. More like I just scooped them out of the broth as I did on Chopped.
- Can of prepared biscuit dough, at room temperature
- Oil for frying
- Coarse Salt and Cracked Black Pepper
- Separate the biscuits and cut into quarters.
- Flatten the biscuit pieces so they cook more evenly.
- Heat about 2 inches of oil in a small saucepan to about 350 F.
- Fry biscuits, a few at a time, without crowding the pan, until cooked through and well browned on both sides.
- Drizzle honey over hot biscuits and toss to coat.
- Sprinkle liberally with salt and pepper.
- Serve immediately while hot.
- It's a good idea to allow the biscuit dough to come to room temperature and flatten them slightly so that they will cook evenly. On Chopped and at home when I tried it again, I found that cold biscuit dough was difficult to get cooked through.