¾ pound fresh ramen noodles
4 medium radishes
1 medium fennel bulb
1 large carrot
1 lime, cut into wedges
4 cups thinly sliced greens, such as dinosaur kale
4 scallions, thinly sliced
8 king oyster mushroom tops, thinly sliced
Bring a large pot of water to a boil.
Place ramen noodles in boiling water and boil until tender, about 3 minutes. Strain. Toss with a little chili oil, soy sauce and ponzu to taste. Serve immediately.
Slice radish, fennel and carrot as thinly as possible on a mandolin and place in bowls of ice water to keep them fresh and crisp until ready to serve.
Prepare additional garnishes: thinly slice scallions, greens (such as dinosaur kale) and king oyster mushrooms and cut a lime into wedges.