SPICY OIL WITH CHILLED RAMEN

Spicy Oil with Chilled Ramen image

Yield serves 4

Number Of Ingredients 14

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.