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28 Nov

Ginger Scallion Ramen Noodles


4 servings

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.


  • 1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)
  • 1 small shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 large bunch of scallions, very thinly sliced (about 1½ cups), divided
  • ¾ cup grapeseed or other neutral oil
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon sugar
  • Kosher salt, freshly ground pepper
  • 4 5-ounce packages wavy ramen noodles, preferably fresh
  • Toasted sesame seeds and chili oil (for serving)


  • Stir ginger, shallots, 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. Let cool completely. Stir in soy sauce, vinegar, sesame oil, and sugar; season with salt and pepper.

  • Meanwhile, cook noodles according to package directions. Drain and toss with scallion sauce in bowl.

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

From Bon Appétit

Hannah Kim
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