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Ginger Scallion Ramen Noodles

Ginger Scallion Ramen Noodles


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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.

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
  • 4 5-ounce packages wavy ramen noodles, preferably fresh
  • Toasted sesame seeds and chili oil (for serving)

Recipe Preparation

  • 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.

Reviews SectionThis was an overly complicated rip off of Francis Lam’s really famous ginger scallion sauce (which I know was published at least 7 years earlier in 2010, if not even earlier).I love Andy and most of his recipes, but this is exactly what BA has been criticized for lately - ripping off a traditionally Cantonese recipe, almost exactly the same as a well known existing recipe released by a well known Chinese chef, without any acknowledgement of its inspiration or even the Chinese cuisine it’s based on.And I have to say, the extra “cheffy” additions of waiting 5min, adding more then waiting 15min, keeping out some onions then re-adding, splashing in tiny amounts of a few condiments - did nothing to improve the flavor. In fact, I found it to be not as good as Francis’ original sauce, with a lot more unnecessary steps. Francis smartly mixes salt into the chopped veg (note - salt doesn’t dissolve in oil, needs water to dissolve, which we all know thanks to Samin), and uses the food processor to efficiently chop the veg - which not only makes it quicker but also more evenly chopped without any negative effects (the concern of “watery scallions” is irrelevant, since they wilt in the oil anyways). I have to say this recipe is a huge miss, and people of color are not immune to cultural appropriation, as evidenced here. Again, I’m a huge fan of Andy’s, but need to call out what I see.*See Francis Lam’s viral original recipe posted in 2010 on salon.com, and see in the nytimes Francis talk about how he developed his original sauce from his immigrant childhood working in Chinese restaurants, and even then he gives credit to those “million nameless cooks working at Chinese barbecue shops“Made this for dinner tonight and it was so good! I just recently switched to vegan and this will be added to my new list of go to, easy and delicious recipes. I didn’t do the chili oil however and did miss some heat. Will definitely add that in next time. Overall, I highly recommendI made this recipe last night. So easy and so flavorful! I added some pasta water from the ramen noodles to the sauce which helped to bind it all together. Would def add a little miso paste to this next time. What a winner - great cold too!LOVE. I did make some adjustments to make it kid friendly by halving the ginger and cooking it and some of the garlic out a bit. I also added more soy, vinegar, and sugar. Scored some awesome fresh ramen and crispy chili oil and served it with baby bok choy seared in schmaltz and shiitake mushrooms. We had leftovers cold with spicy cucumbers. These noodz are a keeper!Anonymousmountain view, ca05/08/20Used grated ginger and garlic, adjusted oil, and added some sambal. Also didn't have ramen so I dumped the sauce on whatever noodles I had in the pantry. SLAPSI made this recipe as a copycat to a favorite at a local restaurant. I added sauted shiitake mushrooms to emulate the dish which were wonderful. I alsothrew the noodle/scallion mixture into the saute pan when the mushrooms were done and cooked the whole thing together. I think this cooked off a bit of the excess oil and blended the flavors. I would definitely make this again, I actually came back to check the ingredients to make sure I could make it this week!AnonymousRochester, NY04/16/20I add a spoon of white miso, really binds the sauce together.AnonymousCalifronia04/03/20Eh. It was too oily and the flavors didn’t mend well. The sauce was a weird almost hainan chicken sauce. Maybe if the ginger was cooked/sautéed first which brings out a sweet flavor. Do not recommend. Sad because been meaning to try this one forever.This recipe was so quick and easy, great for when you’re just super busy and need to make something filling. Definitely keep some liquid when draining your noodles, it helps cook and meld the flavors and gives you a little extra sauce.monetmignonNew Orleans03/11/20I was going to make this as written but then my grocery delivery came with double the amount of spaghetti squash I wanted. Turns out it's great paired with that too! Good flavors but I think I'd ease off on the ginger some next time.emonydaxwisconsin01/20/20I reduced the oil to 1/3 of a cup, but I realized while eating it that the oil in intended to cook the ginger-scallion-garlic mixture. Because I had less oil, my ginger came out on the undercooked side , which I didn’t love. I would probably use the recommended amount of oil to sizzle those 3 elements, then spoon out some of the oil before serving to reduce each serving’s caloric density. I also used monk fruit sugar and seasoned vinegar (about half as much as was recommended). In the future, I might pan-fry the scallions, ginger and garlic in the pan with less oil and include mushrooms to add some non-oily moisture. Pretty tasty mixture!!JavpgLos Angeles, CA01/17/20delicious!! also, advice from all the reviewers seemed to work - finely grate ginger instead, reduce oil to 1/4cup, add veg for freshness (i added julienned fresh cucumbers). it was just the right amount. savoury and flavourful, a thumbs up from me :)I made this a few weeks ago, and had a lot of leftover sauce (I only made one portion of noodles). I realized a week or two later that the sauce in my fridge was still good, so I had it for lunch for the next few days until I had used up all of my noodles (which I cooked one serving at a time). I added chili oil and toasted sesame seeds like the recipe states, along with whatever other cooked veggies I had on hand, and kimchi! Super easy recipe and the sauce keeps for a while and can be added to other dishes as well. If you only add as much sauce as you want per serving, I don't think it's too oily. Just don't add it all at once and you should be good to go. Making another batch right now!katieehaOakland, CA01/03/20Wow! I loved it! So amazing and flavorful!AnonymousSalt Lake City 11/22/19Overall this is a good dish, and really quick and easy to make. But as other comments mentioned, it's very oily. I only used 1/3 cup of oil instead of the recommended 1/2 cup, and it was still a little too greasy for my taste. Will probably reduce it to 1/4 cup of I decide to make it again, and add more as needed. I also added a little extra scallion, and I think in the future I would use tamari in place of soy sauce. With those few small adjustments, I think it could be a really great noodle dish. I served it with crispy tofu and asian-inspired roasted broccoli to round out the meal.christinaalyceBoston10/14/19Great recipe! Really nice bright flavor. I use grated ginger instead of dicing it, and I followed some of the other reviewers' advice of halving the oil. I divided the recipe in quarters to make a single serving, and I ended up using 1 tbsp of neutral oil, but I upped the sesame oil a teeny bit. Very good flavor and very simple to make.honeybeebutchMinneapolis09/09/19Just made this recipe.....hmmmmm....not so sure I would make it again. A little too oily for me. Nice flavor combination though. May try it again adding cooked chickenAnonymousNorthern California08/19/19I think this is a great recipe base! One can sauté a few veggies or shiitakes to add in for body if desired. This is good and is going into my recipe rotation. Thank you!Easy and delicious. I used gluten-free spaghetti noodles, because that's what I had. The sauce is very oily (obviously), so adding a bunch of veggies to the noodles helps.This recipe has decent “bones” to it but you have to add more soy sauce. I will make it again.This was entirely too oily. Couldn't taste any ginger or garlic, let alone green onions over the oil bomb. Needs more acid and sweetness to balance the oil. Like the idea of the recipe but would half the amount of oil and double pretty much everything else and add mirin and red pepper flakes.I used the cheap ramen and skipped the step where it sits for 15 minutes - it was still really delicious. This was the first time I've used chili oil and it made the dish, so don't skip it! Next time I'm feeling more virtuous I will add some veggies or something, but for a big bowl of comforting carbs you really can't beat this recipe as is.cassidy.haightRichmond, VA05/08/19This worked great with the brown rice ramen noodles that I had on hand - I adjusted the recipe a little by adding a teaspoon of dark soy to punch up the flavor and a small spoon of sambal as I had no chili oil on hand. I quick-pickled some persian cukes for a topping that could cut all that oil. I think it would have been pretty intensely oily without some kind of pickled veggie on top.Next time I'll simplify by grating the ginger because my chop was not fine enough, and I agree with other reviews that next time I'd add some veggies because there was plenty of sauce that would coat them!So yummy! We added some chicken breasts on the side and it made a great meal. Took the advice of some other commenters and reduced the neutral oil to 1/3 of a cup and it was perfect. Hoping to add more veggies next time!AnonymousChicago, IL03/11/19Made this for visiting family as some are vegan and I wanted to make something summery for the hot weather - it was delicious! i threw in some broccoli and sriracha and had everyone asking for seconds

    • 6 oz. ramen noodles
    • 6 Tbls ginger scallion sauce
    • 1/4 cup bamboo shoots
    • 1/4 cup Quick Pickled Cucumber
    • 1/4 cup pan roasted Cauliflower (on the stove top 8 minutes or so, until the florets are dotted with brown)
    • Sliced scallions
    • Sheet of nori
    • Ginger Scallion Sauce:
    • 2½ cups thinly sliced scallions (greens and whites from 1 to 2 large bunches)
    • ½ cup finely minced peeled fresh ginger
    • 1/4 cup grapeseed or other neutral oil
    • 1½ teaspoons usukuchi (light soy sauce)
    • 3/4 teaspoon sherry vinegar
    • 3/4 teaspoon kosher salt, or more to taste
    1. For the sauce: Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed. For the noodles: Boil the noodles. Drain and toss with the scallion sauce. Top with other ingredients. Serve.

    • For the Ramen Noodles:
    • 2 tablespoons rice wine vinegar
    • 1 tablespoon soy sauce
    • 2 teaspoons fresh lemon or lime juice
    • 2 teaspoons grated fresh ginger
    • 1 teaspoon sugar or honey
    • 4 tablespoons vegetable oil, preferably peanut
    • 1 tablespoon Asian sesame oil
    • 2 3-ounce packages dried Ramen noodles
    • 3 scallions, trimmed, white and green parts thinly sliced
    • 3 tablespoons finely diced red pepper
    • 1-1/2 tablespoons toasted sesame seeds, preferably white and black
    • For the Cod:
    • 1/2 cup soy sauce
    • 1/2 cup mirin or apple juice
    • 1/4 cup brown sugar
    • 1/4 cup Japanese sake
    • 1-1/2 pounds skinless cod fillets

    Step 1

    Make the dressing and Ramen:

    In a lidded jar with a tight-fitting
    lid, combine the rice wine vinegar, soy sauce, lemon juice, ginger,
    and sugar. Shake until the sugar is dissolved. Add the vegetable and
    sesame oils and shake until emulsified.

    In the meantime, cook the Ramen in boiling water according to
    package directions. Discard or save the seasoning packets for another
    use. Drain the noodles, wash with cold running water, then drain
    again. Transfer to a medium mixing bowl. Re-shake the dressing if it
    has separated. Pour half the dressing over the noodles and toss to
    coat. Add the scallions and red bell pepper and toss, adding more
    dressing as needed. (If you have leftovers, the dressing is great on
    sliced cucumbers.) Garnish with sesame seeds. Cover and refrigerate
    until serving time. Note: The salad can also be served at room
    temperature.

    Make the Glaze for the Cod:

    Combine the soy sauce, mirin, brown sugar, and sake in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer
    the sauce until it is thick enough to coat the back of a spoon, about
    15 minutes. Set aside.

    Start your grill and heat to 350 degrees. Pellet grills use indirect heating. If you are using a charcoal or propane be sure to set it up for indirect method.

    Line a rimmed baking sheet with aluminum foil and spray the foil
    with nonstick cooking spray. (Or oil it with vegetable oil.) Arrange the
    fish on the foiled baking sheet and brush the fillets with the teriyaki
    glaze using a basting brush. Put the baking sheet on the grill grate.
    Cook the fish for 10 minutes, then brush again with the glaze. When
    the fish is opaque and cooked through—about 5 minutes more—
    glaze again, then remove from the grill.
    Transfer the cod fillets to plates and serve with the Ginger-Scallion
    Ramen.


    Easy Ginger Scallion Noodles

    Ginger scallion noodle is a really humble and common dish in Chinese daily cooking. It belongs to the lo mein series. And the key to the perfect ginger scallion noodles is to boil your own scallion oil at home.

    How to make scallion oil at home.

    Scallion oil (葱油)is a nice and important seasoning for noodle recipes and cold dishes. Usually, we buy chili oil and Sichuan Peppercorn oil with bottles in supermarket. However I also want to try making those seasonings at home. Around 20 years ago, we make all daily condiments and seasoning with the plants in the yard.

    During the process of making the scallion oil, the amoral almost fills in the whole kitchen. The best ingredients for this all-purpose seasoning oil are scallions with red stem and onion.The final taste depends on the amount of the scallions and oil. If you want stronger taste, increase the amount of scallions to 1 and half pound.

    • 2 cups vegetable oil peanut oil or corn oil
    • 2 bunches of scallions (around 1 pound)
    • Half of a fresh onion middle size
    • 6

    Wash the scallions and onion and then cut into small sections around 8 cm long. Drain the waters on the surface.Heat up oil in wok around 30 seconds.When the oil becomes warm, add scallions and onions in. Stir-fry continuously during the process.When the scallions and onions become soft, lower the heat and simmer for around 10 minutes. Toss from time to time to avoid burn.
    Do remember to drain the water otherwise the oil might splash during the simmer process.

    Filter the scallion and onion out and get the pour oil. Set aside to cool down.Keep the oil in class jar with a lid and put into your freezer for further use.

    Then we prepare the cooked noodle and ginger sauce. I use common Chinese chow mein-fired egg noodles. You can use fresh noodles too. However if fresh noodles are used, blend them in pure water so that they will not stick together.


    Recipe Summary

    • 6 tablespoons rice wine vinegar
    • 6 tablespoons vegetable oil
    • 5 tablespoons creamy peanut butter
    • 3 tablespoons soy sauce
    • 3 tablespoons brown sugar
    • 2 tablespoons minced fresh ginger root
    • 1 ½ tablespoons minced garlic
    • 5 cups thinly sliced green cabbage
    • 2 cups thinly sliced red cabbage
    • 2 cups shredded napa cabbage
    • 2 red bell peppers, thinly sliced
    • 2 carrots, julienned
    • 6 green onions, chopped
    • ½ cup chopped fresh cilantro

    In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

    In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.


    Day 1: Ginger Scallion Ramen & International Collection Giveaway

    It’s the Monday after Thanksgiving and it can only mean one thing… 12 Days of Christmas has now launched on Food n’ Focus! I’m very excited to bring you another year of exciting holiday recipes and giveaways from some of my favorite sponsors that I have worked with throughout the year. There’s a little twist this year! I’m giving you 11 days of giveaways and on the 12th day, there will be a giveaway featuring all 11 sponsors! It’s going to be big.

    So let’s get to the first recipe and giveaway. I am pretty much obsessed with Asian noodle dishes. I love the flavors of soy, ginger and sesame. Especially things cooked with sesame oil. Today’s sponsor is International Collection Oils and I used their Toasted Sesame Oil to craft these ramen noodles. This oil delivers a strong scent and flavor and is the perfect compliment to these noodles.

    If you’re really interested in spicy dishes I would suggest adding in either red pepper flakes or Sriracha to your liking. Now that I think of it, I should have done that! You can also take these noodles a step further and create a meal with them by adding vegetables and a protein. That’s one thing that I like about Asian cuisine. The sky is the limit! So before we get to the recipe, how about that giveaway.


    6 Drool-Worthy Vegetarian Ramen Recipes to Try This Week

    Almost all of these recipes are something you can tackle on a weeknight, even if you feel more like the Swedish Chef and less like Gordon Ramsay. When you’re up for putting your culinary prowess to the test, we’ve got you covered with a challenging but worthwhile ramen bowl that’s perfect for a lazy Sunday. And every single one is made with plenty of whole foods to nourish your body inside and out. Who knows? You might even feel confident enough to toss your cookbook altogether after your week of cooking.

    Here are six (mostly) easy recipes to get you started.

    1. Crunchy Ramen Noodle Salad

    This yummy and veggie-packed salad is a terrific way to enjoy your ramen noodles during warmer weather or when you’re hunting for a more travel-friendly option than your typical ramen bowl. No need to get out a large pot, this is no-cook from start to finish.

    Most of the work for this salad comes down to prep. As long as you’re ready to chop a few vegetables and find something to do while it chills in the refrigerator for 30 minutes, put on your apron.

    You’ll get a dose of phytonutrients from the kale and cabbage and antioxidant carotenoids from the bell peppers and carrots, not to mention healthy fats and fiber from almonds and sunflower seeds.

    After you’ve practiced your knife skills, break apart the ramen noodles and toss everything together in a bowl. All that’s left is to whip up the sesame oil vinaigrette. Garlic cloves, ginger, and lime juice give this salad a bright flavor. Try adding extra green onions, sesame seeds, and a squirt of Sriracha for a summery dish with an Asian feel.

    2. Ramen Noodles With Dashi Broth

    Image: Where Is My Spoon

    If you aren’t familiar with dashi, you’re in for a real treat. Dashi is a foundational part of Japanese cuisine and refers to a group of broths rather than one specific one. While many dashi recipes call for katsuobushi, or bonito (dried, fermented fish flakes), you can omit them and wind up with one delectable meal.

    While this ramen recipe isn’t vegetarian, it’s a cinch to adapt. Feel free to substitute more kombu (a variety of edible kelp) or shiitake mushrooms in place of the bonito for more umami flavor. It’ll shave off some of the prep time too.

    Get started on your ramen broth and then prep your soft-boiled eggs as they’ll need to marinate for a few hours. Once you’ve made your dashi broth, you’ll stir in a bit of mirin, sake, and soy sauce, taking its flavor to the next level. Try wilting some baby spinach for more fiber and extra nutrients. Now all that’s standing between you and a tasty bowl of ramen is putting it together.

    3. Savory Vegan Ramen Bowl

    Definitely the most complicated recipe on our list and best suited for the weekend, it’s well worth the effort. Get ready for the ultimate ramen bowl . Oven-roasted vegetables along with fresh and dried shiitake mushrooms give you meat-free heartiness. You’ll even get to try your hand at tare, which may be the secret to crafting a life-changing miso ramen bowl.

    Tare is what takes ramen from good to fantastic. It’s added to the bottom of the bowl just before you ladle the noodles and broth on top (which you’ll finish with white miso paste — yum!). Here you’ll create your own tare from scallions, ginger, garlic, and more.

    One reason why this ramen recipe gets top marks is because of the flavorful garnishes. Charred eggplant imparts an earthy smokiness while tender roasted sweet potatoes add a creamy texture. Finish with a sheet of nori for an authentic touch.

    It really doesn’t get much better than this, so if you’re up for a cooking project, start here.

    For more tips on creating a show-stopping vegan ramen bowl, take a peek at this collection of vegan recipes.

    4. Quick Ramen Stir-Fry with Vegetables

    Image: The Stingy Vegan

    Quick is the name of the game with this recipe. With a total time of 20 minutes and loaded with vitamins and minerals, this vegetarian ramen stir-fry is sure to become a weeknight staple in your home. If you have a well-stocked pantry, you can avoid a trip to the grocery store on top of it.

    You’ll start by cooking your ramen noodles. While they’re still chewy, make sure to drain them and rinse with cold water to stop the cooking process. Next, over medium-high heat, you’ll warm some vegetable oil and saute the broccoli, carrots, red pepper, and zucchini. While they cook, mix together a super quick sauce. Opt for low sodium soy sauce if you’re watching your salt intake.

    As soon as the vegetables are crisp-tender, the only thing left to do is add the sauce, give everything a good stir and dish up.

    5. Coconut Thai Ramen

    For something a little different, but equally scrumptious, give this Thai curry ramen soup a go.

    The beauty of ramen bowls is how you can customize them to your liking in a snap. If you’re after a gluten-free noodle option, look for brown rice noodles. To load up on veggies, spiralize some sweet potato noodles for a fun twist or gently steam some baby bok choy. If not, try udon noodles to switch up the texture and flavor.

    All you need for this Thai-inspired ramen are some pantry staples and a few fresh ingredients. You’ll enjoy a touch of sweetness from the shishito peppers and coconut milk. Add a squeeze of fresh lime juice to finish, and you’ll have a perfect weeknight bowl of comfort food.

    6. Ginger Scallion Ramen

    Here’s another example of how easy it can be to turn an old favorite into a new love.

    The original recipe for this ginger scallion ramen calls for pork belly. To preserve the meal’s heartiness and keep that savory, meaty flavor, pick up some portobello mushroom caps. You can slice them into strips and slow cook per the directions.

    With a delicious medley of flavors including sake, soy sauce, garlic, and your choice of toppings, you’ll be in umami heaven.

    You never have to feel like you’re missing out on something you enjoy with a few smart kitchen substitutes.


    Relishing It

    I just got back from an amazing walk. The temperature was perfect at a nice cool 60 degrees, the birds were singing, and a beautiful assortment of tulips soaked up the sun. A walk on a day like today is good for clearing my head. So, now I’m home with a full cup of coffee, ready to tell you about this fantastic recipe that I conjured up.

    I recently came across organic black rice (forbidden rice) ramen noodles at my co-op. You may remember this recipe that has black rice. Or this one, with a bit of a Spring twist. I love black rice– it’s ridiculously healthy. So, when I found it in pasta form, I was excited. I generally use brown rice noodles, so I’m thrilled to have another healthy option. Fear not, if you can’t find black rice ramen– most any thin pasta will work here–regular ramen, vermicelli, angel hair pasta, just about anything really.

    This is a really quick dinner that can be whipped-up in about 20 minutes. It’s versatile in that it can be served hot or cold, which is a nice option for the upcoming warmer months. It’s also versatile in that you can pair any of your favorite vegetables with it and it will be fantastic. Red peppers come to mind. I’m on a broccoli kick…still. And so are my kids, so that’s what I went with. The vegetables can be roasted, quickly sautéed, or even raw. You decide. I generally roast mine, but I know that will stop with the summer heat. The sauce is simple and packed with flavor. The sesame, garlic, ginger, and scallions all compliment one another. The sauce is light– it barely coats the noodles and vegetables. I didn’t want it loaded with oil (read calories), but I still wanted it potent. When you toss all of the ingredients together, make sure to reserve a bit of pasta water. You can use that to loosen everything up, if necessary. Be sure to taste and re-season with more soy sauce or sesame oil, if you want a bit more punch. Hope you enjoy! We sure did.

    The Recipe: Black Rice Ramen with Sesame Garlic Ginger Scallion Sauce

    2 squares of ramen, (about 5 ounces total)

    2 tablespoons olive oil or peanut, if you have it

    4 teaspoons finely chopped fresh ginger

    6 garlic cloves, finely chopped

    1/2 teaspoon red pepper flakes

    2 tablespoons rice vinegar

    4 scallions, thinly sliced

    handful of broccoli and crimini mushrooms, bite-size

    sesame seeds and chopped peanuts for garnish

    (Note: This meal comes together rather quickly– you’ll need to work fast and be attentive.)

    Preheat oven to 375ºF. Bring a medium sauce pan filled with water to a boil.

    On a baking sheet, roast the broccoli and mushrooms for 3-4 minutes, or until slightly tender. Remove from oven. Place the ramen in the boiling water and keep a watchful eye. It will only need about 5 minutes to cook. Test along the way. Reserve some cooking water. When tender, drain.

    Meanwhile, in a medium-sized skillet over medium-low heat, heat the olive oil and add the ginger, garlic, and red pepper flakes. Sauté for about 1-2 minutes until aromatic. Then add the vinegar, hoisin, sesame oil, and soy sauce and whisk together until warmed through. Add most of the scallions, reserving a few for garnish. Sauté for 30 seconds. Toss in the vegetables and then the ramen. Use tongs to toss everything together. Loosen with 1-2 tablespoons of pasta water, if need be. Taste. Re-season with soy sauce and sesame oil, if desired. Top with sesame seeds, chopped peanuts, and reserved scallions. If wanting to make a cold version, run the pasta under cold water. You may need a bit more oil to loosen the pasta, if cold. Enjoy!


    Ginger Scallion Ramen Noodles

    Bring small pot of water to boil. Place eggs in boiling water and cook 7 minutes. Remove with slotted spoon and run under cold water then peel. Save water for noodles.

    In large bowl, combine ginger, garlic and two-thirds scallions, reserving other third.

    Heat oil in small saucepan 2 minutes until hot, but not smoking. Pour hot oil over scallion mixture and stir well. Scallions will begin to wilt. Let sit 5 minutes before adding remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil and sugar season with sea salt. Let sit 15 minutes until flavors meld. Taste and adjust seasonings.

    Meanwhile, bring salted water back to boil. Cook ramen 30 seconds then drain well and toss with scallion mixture. Divide between two plates or bowls. Cut eggs in half and add to each plate. Top with sprinkle of sesame seeds and chili oil, if desired.


    Notes about this recipe

    + View Larger photo: Alex Lau

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    Where’s the full recipe - why can I only see the ingredients?

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