Thai Noodle Salad with Roasted Ramps

Recipe courtesy Sarah Kraber of Pino & Tink's

Serves 4–6

Salad Ingredients
1 bunch of ramps, roots trimmed
Olive oil, salt and pepper to taste
½ pound spaghetti, cooked, drained and rinsed under cold water
2 cups cooked shredded chicken
3 cups bok choy, julienned
½ cup cilantro, chopped
½ cup mint, chopped
1 cup carrots, shredded
1 cup bean sprouts
¼ cup chopped pistachios
¼ cup canned fried onions
¼ cup unsweetened coconut flakes

Dressing Ingredients
1 cup coconut cream (alternatively, you can use ¾ cup coconut milk and ¼ cup heavy cream)
1 tablespoon Asian chili oil, or more to taste
2 tablespoons fish sauce
2 tablespoons granulated sugar
Juice of half a lime

To Prepare
Preheat the oven to 400ºF. Place trimmed ramps on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for 10 minutes, then let cool. Once cool enough to handle, roughly chop ramps. In a blender, combine all dressing ingredients and process until smooth. Taste and adjust seasoning as needed. In a large bowl, combine noodles and remaining salad ingredients. Pour enough dressing over salad to moisten well and toss to coat the salad. Serve at room temperature or cold.