Ginger-Scallion Ramen Noodles
Photo by Alex Lau, Food Styling by Andy Baraghani
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.
- 4 servings
- 1 (5") piece ginger, peeled, finely chopped (about 1/3 cup)
- 4 garlic cloves, finely chopped
- 1 large bunch scallions, very thinly sliced, divided
- 1/2 cup grapeseed or other neutral oil
- 2 Tbsp. low-sodium soy sauce
- 1 Tbsp. unseasoned rice vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. freshly ground black pepper
- 1/2 tsp. sugar
- Kosher salt
- 4 (5-oz.) packages wavy ramen noodles, preferably fresh
- Toasted sesame seeds and chili oil (for serving)
- Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.
- Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed.
- Meanwhile, cook noodles according to package directions; drain.
- Toss noodles in a large bowl with as much or little sauce as you’d like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.
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