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)


    1. 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.
    2. 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.
    3. Meanwhile, cook noodles according to package directions; drain.
    4. 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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