2 tablespoons + 2 teaspoons grapeseed or canola oil
8 ounces dry ramen
roasted sesame seeds for serving
cilantro sprigs for serving (optional)
Preparation
Heat water for ramen in a large pot. Meanwhile, cut Fresno chile in half lengthwise (I use disposable gloves when handling chile peppers). Remove the ribs and seeds (leave ribs in for spicier flavor). Slice into strips and finely chop.
Cut cucumbers in half lengthwise, then slice crosswise into ¼-inch thick half-moons. Thinly slice green onions.
Cut ½ lime into wedges for serving. Juice the other half along with the second lime into a small dish, until you have 2 tablespoons.
Whisk together 2 tablespoons lime juice, miso, sesame oil, brown sugar and garlic in a small bowl until smooth. Slowly whisk in grapeseed oil until dressing is smooth and thick. Whisk in water 1 tablespoon at a time until dressing is the consistancy of heavy cream (1½ - 2 tablespoons). Set aside.
Cook ramen according to package instructions. Rinse under cold water and drain thoroughly, shaking off any excess water (excess water will dilute the dressing). Transfer noodles to a large bowl and toss with the sauce. Add chile, cucumbers, and green onions. Toss again. Divide noodles among shallow bowls. Top with roasted sesame seeds, sprigs of cilantro if using, and lime wedges.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/08/13/cold-miso-sesame-ramen/