Ginger-Scallion Ramen Noodles

bon appétit dinner side noodle ginger garlic green onion/scallion sesame oil sesame soy sauce dairy free peanut free tree nut free vegetarian vegan

Andy Baraghani

4 servings

Source

Ingredients

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)

Method

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.