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 information
Yield
serves 4
Ingredients
Spicy Miso Sauce
Assembly
Spicy Oil
Preparation
Step 1
To make the sauce, combine all the ingredients in a bowl and whisk until well combined. Set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
