CHILI RAMEN REVIEW RECIPES

Steps:

• 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.
• 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.
• Heat oil in a small saucepan over medium-high until very hot but not quite smoking. Add scallions and paprika; season with salt. Cook, swirling pan often, until scallions are browned and oil is deep red, about 2 minutes. Let cool.
• Do Ahead: Chili oil can be made 1 month ahead. Cover and chill.
• 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 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.

Steps:

• Get a 3-quart casserole with a lid, and put about 6 cups of water in it, cover it and stick it in the microwave for about 3 minutes.
• Meanwhile, crush the packages of ramen slightly, carefully open and remove the seasoning packets, which you won't need.
• (Collect'em, trade'em with your friends. I have 47 assorted seasoning packets now!) Set aside the ramen for now.
• Open the cans of chili and the tomatoes.
• Do not drain the tomatoes: you'll need the juice in this or it might be kind of dry.
• If the cheese is sliced or in a chunk, break or cut it up into small bits that will melt easily.
• Take the casserole out of the microwave, dump in the ramen noodles, pushing all the bits down into the water, breaking it up a bit more if necessary.
• Cover and return to microwave oven, cook for 5 minutes, stirring halfway through.
• Check to see if the ramen noodles seem mostly done.
• (You don't want them mushy. Okay, maybe you do, but I don't) If they seem done, drain well.
• The lid on my casserole is not a tight fit, so I just hold the lid on and turn the whole things sideways so the water drains out.
• Dump in the chili and tomatoes, and toss well.
• I used two large spoons to do this.
• Cover and return to microwave, cook on HIGH for 5 minutes or until hot throughout.
• When you remove the casserole from the microwave, put your side dish in to heat up.
• Then sprinkle the chili ramen with cheese, replace cover, and let stand until cheese melts.
• By the time the side dish is hot, the cheese should be melted nicely.
• Now, check to see if they got that table set, or if you're gonna put this in the fridge for tomorrow night's dinner!