Ingredients
Servings: 1
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1 packet immi ramen
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5 cherry tomatoes, halved
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5 frozen mini dumplings
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½ garlic clove, grated
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1 ½ tbsp chili crisp
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1 tbsp rice vinegar
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½ tbsp soy sauce
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1 tsp honey
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Toppings: basil, green onion and fried shallots
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Kosher salt and black pepper, to taste
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Neutral oil
Instructions
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In a medium mixing bowl, add the tomatoes, garlic, a few torn basil leaves, and a pinch of salt and black pepper. Toss to combine and set aside.
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In a small mixing bowl, whisk together the chili crisp, rice vinegar, soy sauce and honey.
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Bring a pot of water to a boil. Cook the ramen noodles according to package instructions, drain and rinse under cold water. Set aside.
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Heat a frying pan over medium heat. Add 1 tbsp of oil and cook dumplings until browned on each side and fully cooked through.
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Add the drained immi noodles and dumplings to the tomatoes in the medium mixing bowl. Drizzle the chili crisp vinaigrette and toss gently to combine.
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To serve, top with green onion, fried shallots and more chili crisp vinaigrette, and enjoy!