Chilled Ramen

Noodles Ingredients

• 12-20 ounces dried ramen noodles
• Kosher salt
• 3 Persian cucumbers, cut into ½-inch pieces
• 1 small red or orange bell pepper, very thinly sliced
• ½ cup thinly sliced radishes
• ¼ cup thinly sliced basil
• 1 cup non-dairy milk
• 1-2 tbsp grapefruit zest (or lemon and orange) - chopped
• 1/4 cup 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)
• see below for other ingredients

Noodles Instructions

• 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 3-4 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 Ingredients

• 1 1-inch piece ginger, peeled, very finely chopped
• ¼ cup toasted sesame oil
• ¼ cup vegetable oil
• 4½ 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

Sichuan Chili Paste Instructions

• 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.

Do Ahead: Sichuan chili paste can be made 1 month ahead. Cover and chill.

Miso Tare Ingredients

• 2 scallions, thinly sliced
• 1 1½-inch piece ginger, peeled, finely grated
• 1 apple wedge (about ⅛ of apple), peeled, finely grated
• 2 garlic cloves, finely grated
• ⅔ cup white, sweet white, and/or red miso
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 tablespoon sake
• 1½ teaspoons toban djan (chili bean paste)
• ½ teaspoon crushed red pepper flakes

Miso Tare Instructions 

• 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.

Do Ahead: Miso tare can be made 1 month ahead. Let cool; cover and chill.