These quick, flavorful Ginger Scallion Ramen Noodles will rival any Chinese take-out variety. Add a soft-boiled egg or cooked sliced chicken for a simple week-night dinner.
Meals for "Winter"
This is now our third Superbowl spent away from the U.S. I miss the football a bit, and I miss the weekend getaway we had with friends the weekend before the Superbowl a lot, and of course, I miss the snacks that are everywhere this time of year. Who doesn't love an excuse to eat fried things and dips on a cold Sunday evening?
I may not have had a sufficient dose of the commercials or the game this weekend, but I'm surely getting a good dose of America. It's peak tourism season here, and I think there's more English being spoken on Bangkok's streets than Thai. Last night I may have been on the skytrain with the cast of The Jersey Shore.
With the Superbowl behind us, I am reminded that Thailand is really just getting started with its own holiday season. Next up - Chinese New Year. Chinese New Year is a big deal here - fireworks, parties, parades, and great food.
I still haven't decided exactly what I will be making for our Chinese New Year dinner this year, but these Ginger Scallion Ramen Noodles are definitely in the running.
Finding the Recipe for Ginger Scallion Ramen Noodles
Inspiration & Modifications
Inspired by the many noodle bowls I have had since arriving in Thailand (and there have been many), I served my ginger scallion ramen noodles in bowls with soft-boiled eggs (duck in my case, but chicken will do the trick).
These noodle bowls could never pass as traditional Superbowl fare, but something about them certainly seems celebratory.
More Ways to Use Ramen Noodles
- Sesame Garlic Ramen Stir-Fry
- Beef and Broccoli Ramen Stir-Fry
- 30 Minute Shrimp Teriyaki Noodle Bowls
- 20 Minute Thai Chicken Peanut Noodles
- Thai Noodle Mason Jars with Peanut Dressing
Ginger Scallion Noodles
- Mixing Bowl
- 2 tablespoon Grapeseed Oil (vegetable or canola will also work)
- 1 large bunch Green Onions, sliced
- 2 tablespoon Roughly Chopped Cilantro
- 2 tablespoon Ginger, finely minced
- 1 tablespoon Chopped Garlic
- 1 tablespoon Chopped Shallots
- 2 teaspoon Fish Sauce
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Honey
- 1 teaspoon Rice Wine Vinegar
- 2 teaspoon Soy Sauce
- 1 teaspoon Dried Red Chili Flakes
- Kosher Salt to taste
- 10 oz Noodles of your Choice, cooked according to package directions and drained (see note)
- Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking.
- Add the green onions, cilantro, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. Stir the ingredients quickly, to coat them in the hot oil, and immediately take the pan off the heat. (The onions will sizzle and wilt almost immediately - pull them off the heat as soon as they turn a bright green.)
- Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste.
- Let sit for 15 minutes. Toss with noodles. Serve immediately.
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