Name: Ginger-Scallion Ramen Noodles
Yield: 4 servings
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)

Image may contain Spaghetti Food Pasta and Noodle

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.

Recipe information

Yield
4 servings

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)

Preparation

Step 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.
Step 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.
Step 3
Meanwhile, cook noodles according to package directions; drain.
Step 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.