Ramen with Steak and Sesame-Ginger Dressing

• 3 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons tahini
• 1½ teaspoons sugar
• 1 teaspoon finely grated peeled ginger
• 1 garlic clove, finely grated
• ½ cup vegetable oil
• 1½ teaspoons toasted sesame oil
• 8 ounces dried ramen noodles (flavor packet discarded)

Kosher salt

• 12 ounces thinly sliced cooked boneless steak (such as New York strip steak)
• 1 small kohlrabi, peeled, cut into matchsticks
• 3 scallions, thinly sliced
• 2 cups thinly sliced Napa cabbage
• 1 cup cilantro leaves with tender stems
• ¼ cup crushed salted, roasted cashews
• 1 tablespoon crushed Sichuan peppercorns

1. Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.
2. Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
3. Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Sichuan peppercorns and drizzle remaining dressing over.
4. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.