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Recipes

Ginger Scallion Ramen Noodles

By Andy Baraghani

3.9

(78)

Scallion ramen noodle bowl
Photo by Alex Lau, 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.

Recipe information

  • Yield

    4 servings

Ingredients

1

5-inch piece ginger, peeled, finely chopped (about ⅓ cup)

4

garlic cloves, finely chopped

1

large bunch of scallions, very thinly sliced (about 2 cups), divided

½

cup grapeseed or other neutral oil

2

tablespoons low-sodium soy sauce

1

tablespoon unseasoned 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)

Need to make a substitution?

Preparation

  1. Step 1

    Stir ginger, garlic, and two-thirds of scallions in a large bowl.

    Step 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.

    Step 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.

    Step 4

    Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.

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