Ingredients
- 1 5-inch piece ginger, peeled, finely chopped (about 1/3 cup)
- 4 garlic cloves, finely chopped
- 1 large bunch of scallions, very thinly sliced (about 2 cups), divided
- 1/2 cup grapeseed or other neutral oil
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp unseasoned rice vinegar
- 1 tsp freshly ground black pepper
- 1 tsp toasted sesame oil
- 1/2 tsp sugar
- 4 - 5 packages wavy ramen noodles, preferably fresh
- toasted sesame seeds and chili oil (for serving)
Instructions
1
Stir ginger, garlic, and two-thirds of scallions in a large bowl.
2
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.
3
Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.
4
Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.
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Comments
Jan 2019
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