Ginger Scallion Noodles
- 1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)
- 4 garlic cloves, finely chopped
- 1 large bunch of scallions, very thinly sliced, divided
- ½ cup grapeseed oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon toasted sesame oil
- ½ teaspoon sugar
- Kosher salt
- 4 5-ounce packages wavy ramen noodles, preferably fresh
- Toasted sesame seeds and chili oil (for serving)
- In a large bowl, combine the ginger, garlic and 2/3 of the scallions.
- Heat grapeseed oil in a small saucepan over high until oil is 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 for 15 minutes. Taste and adjust seasonings if necessary.
- 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 for drizzling on top.
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