GINGER SCALLION NOODLES RECIPES

Name: Ginger Scallion Ramen Noodles
Yield: 4 servings
Ingredients: 1 5-inch piece ginger, peeled, finely chopped (about ? 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)

GINGER SCALLION RAMEN NOODLES RECIPE | BON APPÉTIT

Ginger Scallion Ramen Noodles Recipe | Bon Appétit image

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.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 5-inch piece ginger, peeled, finely chopped (about ? 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)

Steps:

Stir ginger, garlic, and two-thirds of scallions in a large bowl.
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.
Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.
Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.

GINGER-SCALLION NOODLES RECIPE | MYRECIPES

Ginger-Scallion Noodles Recipe | MyRecipes image

There’s something inherently comforting about digging into a bowl full of oily, spicy noodles. That’s why this weeknight recipe is something everyone can enjoy. We used a package of ramen-style, thin Chinese noodles in our kitchen, but fresh egg noodles, buckwheat, or even Italian pasta would work perfectly well in this recipe. Omit the serrano pepper for a milder crowd, or slice extra and top off each serving for an extra kick.

Provided by Arielle Weg

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cloves garlic, minced
1 (5-inch) piece fresh ginger, grated (about 2 Tbsp.)
1-2 bunches of scallions, thinly sliced
1 serrano pepper, seeded and minced
? cup neutral oil, such as grapeseed oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon kosher salt
½ teaspoon black pepper
8 ounces uncooked thin Chinese noodles
1 lime
2 tablespoons sesame seeds

Steps:

Combine the first four ingredients (through serrano) in a large bowl. Warm grapeseed oil in a small saucepan over medium-high heat until bubbling, but not smoking. Pour hot oil mixture over ginger-scallion mixture and stir. (It’s okay if scallions sizzle.)
Whisk together soy sauce, rice vinegar, sesame oil, salt, and pepper in a small bowl; stir into ginger-scallion mixture. Let stand for at least 15 minutes so the flavors can develop.
Meanwhile, cook noodles according to package instructions (omitting any included flavoring packets). Drain and pour ginger-scallion mixture over noodles and toss until completely coated. Squeeze juice of one lime over noodles. Divide into four bowls and top evenly with sesame seeds.

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