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servings:

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.

• 1 (1-inch) piece ginger, peeled, very finely chopped
• 1/4 cup toasted sesame oil
• 1/4 cup vegetable oil
• 4 1/2 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 (1 1/2-inch) piece ginger, peeled, finely grated
• 1 apple wedge (about 1/8 of apple), peeled, finely grated
• 2 garlic cloves, finely grated
• 2/3 cup white, sweet white, and/or red miso
• 1 1/2 teaspoons toban djan (chili bean paste)
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup vegetable or other neutral oil
• 1 teaspoon paprika
• Kosher salt
• 20 ounces frozen ramen noodles or 12 ounces dried ramen noodles
• 3 Persian cucumbers, cut into 1/2-inch pieces
• 1 small red or orange bell pepper, ribs and seeds removed, very thinly sliced
• 1/2 cup thinly sliced radishes
• 1/4 cup thinly sliced basil
• 4 cups soy milk or other nondairy milk or regular milk
• 1 (3x1-inch) strip grapefruit zest, very thinly sliced
• 2 tablespoons white or regular 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)

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