Noodle Crunch

• 2 tablespoons unsalted butter
• 1 pack of Momofuku Soy & Scallion Noodles, noodles finely crushed, seasoning packets reserved
• ¼ cup sesame seeds

Dressing

• 2 inches fresh ginger, peeled and thinly sliced
• 1 carrot, peeled and thinly sliced
• ¼ cup canola oil
• 2 tablespoons Momofuku Rice Vinegar
• 2 tablespoons maple syrup
• 1 tablespoons Momofuku Soy Sauce
• 1 reserved noodle sauce packet
• Kosher salt and freshly cracked black pepper, to taste

Salad

• 1 small head of radicchio, quartered, cored, and leaves separated
• 2 small Belgian endive, cored and leaves separated
• 2 cara cara oranges, segmented
• Fresh torn mint leaves, for topping
• Fresh torn cilantro, for topping
• Thinly sliced scallions, for topping
• Olive oil, for topping

For the noodle crunch: add butter to a medium sauté pan and melt over medium heat. Add in the crushed noodles, sesame seeds, and dry seasoning packet from the noodles. Toast, tossing frequently, until the noodles are golden brown, toasted, and crunchy, 4-6 minutes. Set aside.

For the dressing: add ginger, carrots, oil, Momofuku Rice Vinegar, maple syrup, Momofuku Soy Sauce, and Soy & Scallion Noodle sauce packet to a blender and blend on high until very smooth. Season to taste with salt and pepper. Set aside.

Arrange radicchio and endive on a platter. Top with cara cara segments and drizzle all over with ginger dressing. Top with mint, cilantro, and scallions. Drizzle with a bit of olive oil and top with noodle crunch.