Ginger Scallion Noodles
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.
- 2 Tablespoons grapeseed oil (vegetable or canola will also work)
- 1 large bunch of green onions, sliced
- 2 Tablespoons of roughly chopped cilantro
- 2 Tablespoons of ginger, finely minced
- 1 Tablespoon chopped garlic
- 1 Tablespoon chopped shallots
- 2 teaspoons fish sauce
- 1 Tablespoon toasted sesame seed oil
- 1 tablespoon honey
- 1 teaspoon rice wine vinegar
- 2 teaspoons soy sauce
- 1 crushed red chile pepper or 1 teaspoon red chile flakes
- kosher salt to taste
- 10 ounces 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.
Any variety of noodles will work with this sauce, but I loved the thin, curly ramen-style noodles I used in the photos here. These noodles can often be found on their own in Asian markets, but you can simply buy a few packets of inexpensive ramen noodles and discard the seasoning packets. This ginger-scallion sauce beats those fake flavors hands-down. Recipe adapted slightly from Parsley, Sage and Sweet.
Serving: 5g | Calories: 461kcal | Carbohydrates: 55g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 41mg | Fiber: 4g | Sugar: 11g