Spicy Oil with Chilled Ramen

Name: Spicy Oil with Chilled Ramen
Yield: serves 4
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

December 9, 2011

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.

Recipe notes

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