Chilled Ramen With Soy Milk And Chili Oil Recipes

Steps:

• Prepare the chile oil: Add the red-pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, 2 to 3 minutes. Remove from the heat and very carefully pour the hot oil over the red-pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (Chile oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.)
• Prepare the noodles: Bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.
• Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.
• Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside.
• Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.
• Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chile oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chile oil.

Steps:

• To make the sauce, combine all the ingredients in a bowl and whisk until well combined. Set aside.
• To assemble the dish, bring a large pot of water to boil over high heat. Add the bean sprouts and cook for 10 seconds. Remove the sprouts from the water (but keep the pot of hot water) and refrigerate until ready to serve.
• Return the water to a boil, add the noodles, and cook, following package instructions. Rinse the noodles under cold running water until they are cool, then drain well. Divide the noodles among 4 plates, arranging the noodles in a tall, compact pile.
• Top each plate of noodles with one-fourth of the bean sprouts, scallions, cilantro, ginger, sakura ebi, and chili threads. Add 1 teaspoon spicy mustard on the side of each plate and pour 2 tablespoons of the sauce over the top of the noodles.
• To make the oil, combine the sesame oil and hot chili oil in a small bowl. Heat a sauté pan over high heat until very hot, then add the oil mixture, which will make "popping" sounds. Be careful not to get splattered by the hot oil. Remove the pan from the heat once the popping subsides and top each plate with 2 teaspoons of the oil, again being very careful. Mix well before eating.