Spicy Oil With Chilled Ramen Recipes

CHILLED RAMEN WITH SOY MILK AND CHILI OIL

Chilled Ramen with Soy Milk and Chili Oil image

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

Provided by Shigetoshi "Jack" Nakamura

Yield 4 servings

Number Of Ingredients 34

Ingredients

1 (1-inch) piece ginger, peeled, very finely chopped
1/4 cup toasted sesame oil
1/4 cup vegetable oil
4 1/2 teaspoons crushed red pepper flakes
1 tablespoon paprika
4 teaspoons toasted sesame seeds
1 tablespoon mirin (sweet Japanese rice wine)
1 tablespoon raw or granulated sugar
1 tablespoon red or white miso
1 tablespoon sake
1 tablespoon Sichuan peppercorns
2 scallions, thinly sliced
1 (1 1/2-inch) piece ginger, peeled, finely grated
1 apple wedge (about 1/8 of apple), peeled, finely grated
2 garlic cloves, finely grated
2/3 cup white, sweet white, and/or red miso
1 tablespoon mirin (sweet Japanese rice wine)
1 tablespoon sake
1 1/2 teaspoons toban djan (chili bean paste)
1/2 teaspoon crushed red pepper flakes
1/4 cup vegetable or other neutral oil
2 scallions, thinly sliced
1 teaspoon paprika
Kosher salt
20 ounces frozen ramen noodles or 12 ounces dried ramen noodles
Kosher salt
3 Persian cucumbers, cut into 1/2-inch pieces
1 small red or orange bell pepper, ribs and seeds removed, very thinly sliced
1/2 cup thinly sliced radishes
1/4 cup thinly sliced basil
4 cups soy milk or other nondairy milk or regular milk
1 (3x1-inch) strip grapefruit zest, very thinly sliced
2 tablespoons white or regular soy sauce
Plain unsweetened granola or fried shallots, garlic chips, unsalted, dry-roasted peanuts, and/or any other store-bought crunchy toppings you want (for serving)

Steps:

Bring ginger, sesame oil, vegetable oil, red pepper flakes, and paprika to a gentle simmer in a small saucepan over medium heat. Let bubble gently 30 seconds, then remove from heat. Add sesame seeds, mirin, raw sugar, miso, sake, and Sichuan peppercorns and whisk until sugar is dissolved. Return paste to a gentle simmer, then let cool.
Cook scallions, ginger, apple, garlic, miso, mirin, sake, toban djan, and red pepper flakes in a small saucepan over medium heat, stirring, just until warm (do not let it simmer) and garlic no longer tastes raw, about 5 minutes.
Heat oil in a small saucepan over medium-high until very hot but not quite smoking. Add scallions and paprika; season with salt. Cook, swirling pan often, until scallions are browned and oil is deep red, about 2 minutes. Let cool.
Cook noodles in a large pot of boiling salted water according to package instructions until al dente. Drain, then immediately chill in a bowl of ice water. Drain again.
Toss cucumbers, bell pepper, and radishes with 3 Tbsp. Sichuan chili paste in a small bowl until well coated. Season to taste with salt. Toss in basil.
Whisk miso tare into milk in a medium bowl, then whisk in grapefruit zest and soy sauce.
Divide noodles, then milk mixture and vegetables, among bowls. Toss granola or other crunchy toppings of choice in a little chili oil in a small bowl and scatter over noodles; drizzle with more chili oil.
Sichuan chili paste can be made 1 month ahead. Cover and chill. Miso tare can be made 1 month ahead. Let cool; cover and chill. Chile oil can be made 1 month ahead. Cover and chill.

SPICY ASIAN RAMEN NOODLES

Spicy Asian Ramen Noodles image

I admit it, I still love ramen. In this yummy recipe, expect fast, easy, and spicy with salty, sweet, and sour flavors kicking in. The spiciness level can be adapted to your taste by adjusting the chili garlic sauce. This will make 4 side servings or 3 hearty main course servings.

Provided by lutzflcat

Time 15m

Yield 3

Number Of Ingredients 10

Ingredients

3 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
1 ½ tablespoons brown sugar
1 tablespoon rice vinegar
2 teaspoons chili-garlic sauce, or more to taste
1 teaspoon grated fresh ginger
3 tablespoons creamy peanut butter
2 (3 ounce) packages ramen noodles
2 tablespoons chopped peanuts
2 medium green onions, thinly sliced diagonally

Steps:

Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 18.7 g, Cholesterol 0.1 mg, Fat 21.9 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 958.8 mg, Sugar 8.8 g

SPICY OIL WITH CHILLED RAMEN

Spicy Oil with Chilled Ramen image

This is a simple recipe that combines wonderful, distinct flavors. Japanese black vinegar, also referred to as aged rice vinegar, is an artisanal product naturally brewed from rice with a complexity akin to a fine balsamic vinegar. The hot oil adds terrific flavor and great aroma, a perfect accent to this dish-but be very careful heating the oil.

Yield serves 4

Number Of Ingredients 14

Ingredients

2 tablespoons sunchang kochujang (Korean miso sauce)
2 tablespoons nam pla (fish sauce)
1/4 cup kurosu (aged rice vinegar; or substitute with balsamic vinegar)
2 tablespoons lime juice
4 cups bean sprouts
4 (7-ounce) pieces frozen ramen noodles
1 cup thinly sliced scallions, both white and green parts
16 sprigs cilantro
2 tablespoons thinly sliced ginger
1/2 cup dried sakura ebi (Japanese shrimp)
2 tablespoons chili threads (available in Japanese and Asian stores)
4 teaspoons spicy mustard (Asian hot mustard)
6 tablespoons sesame oil
1 1/2 teaspoons hot chili 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.

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Bring ginger, sesame oil, vegetable oil, red pepper flakes, and paprika to a gentle simmer in a small saucepan over medium heat. Let bubble gently 30 seconds, then remove from heat. Add sesame seeds, mirin, raw sugar, miso, sake, and Sichuan peppercorns and whisk until sugar is dissolved. Return paste to a gentle simmer, then let cool.
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