Ginger Scallion Ramen Noodles
by Andy Baraghani
dinnerweeknightsimplesavory
Yield: 4 servings
Ingredients
You have 3 of 13
produce
- ○1 large bunchscallions(very thinly sliced (about 2 cups), divided)
- ✓4 clovesgarlic(finely chopped)
- ○1 5-inch pieceginger(peeled, finely chopped (about ⅓ cup))
grain
- ○4 5-ounce packagesramen noodles(wavy, preferably fresh)
pantry staple
- ○2 tablespoonslow-sodium soy sauce
- ○1 tablespoonunseasoned rice vinegar
- ○1 teaspoonfreshly ground black pepper
- ✓1 teaspoontoasted sesame oil
- ✓1/2 teaspoonsugar
- ○kosher salt
- ○chili oil(for serving)
- ○1/2 cupgrapeseed oil
other
- ○toasted sesame seeds
Instructions
- Stir ginger, garlic, and two-thirds of scallions in a large bowl.
- Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.
- Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.
- Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.
My notes
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.