Name: Chilled Ramen with Chili Oil
Yield: 4 servings
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; 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; ¼ 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 ½-inch pieces; 1 small red or orange bell pepper, ribs and seeds removed, very thinly sliced; ½ cup thinly sliced radishes; ¼ cup thinly sliced basil

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Michael Graydon + Nikole Herriott

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. This recipe is from Shigetoshi "Jack" Nakamura of Nakamura in New York.

Chilled Ramen with Soy Milk and Chili Oil

Recipe notes