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1
To make the sauce, combine all the ingredients in a bowl and whisk until well combined.
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2
Set aside.
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3
To assemble the dish, bring a large pot of water to boil over high heat.
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4
Add the bean sprouts and cook for 10 seconds.
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5
Remove the sprouts from the water (but keep the pot of hot water) and refrigerate until ready to serve.
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6
Return the water to a boil, add the noodles, and cook, following package instructions.
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7
Rinse the noodles under cold running water until they are cool, then drain well.
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8
Divide the noodles among 4 plates, arranging the noodles in a tall, compact pile.
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9
Top each plate of noodles with one-fourth of the bean sprouts, scallions, cilantro, ginger, sakura ebi, and chili threads.
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10
Add 1 teaspoon spicy mustard on the side of each plate and pour 2 tablespoons of the sauce over the top of the noodles.
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11
To make the oil, combine the sesame oil and hot chili oil in a small bowl.
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12
Heat a saute pan over high heat until very hot, then add the oil mixture, which will make popping sounds.
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13
Be careful not to get splattered by the hot oil.
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14
Remove the pan from the heat once the popping subsides and top each plate with 2 teaspoons of the oil, again being very careful.
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15
Mix well before eating.
