Ginger and scallion ramen is a refreshing meal that’s ideal for warm summer days. When you have a craving for springy ramen but want to skip the steamy broth, this dish hits the spot.
With a short ingredient list, you can whip this up in 30 minutes.
For the best result, I recommend using fresh ramen such as Sun Noodle brand if you can find it. They are far superior to dried noodles for this particular dish. However, in a pinch, packaged instant ramen can be used if fresh is not available.
Finely chop the ginger and garlic and thinly slice the scallions. The wavy noodles will be evenly coated with the sauce.
This simple sauce is packed with flavor making it the perfect pairing for noodles. Sprinkle roasted sesame seeds over the ramen noodles and serve with sriracha or chili oil for a bit of heat.
Ginger Scallion Ramen Noodles
2
servingsAdapted from Bon Appetit
Ingredients
1 (3-inch) piece ginger, peeled, finely chopped (3 tablespoons)
2 garlic cloves, finely chopped
1 1/2 cups very thinly sliced scallions, divided
1/4 cup neutral oil
1 tablespoon low sodium soy sauce
1/2 tablespoon unseasoned rice vinegar
1/2 teaspoon toasted sesame oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
Kosher salt
10 ounces fresh ramen noodles (Sun Noodles recommended if you can find it)
Toasted sesame seeds and sriracha, chili oil or chili crisp for serving
Directions
- Toss ginger, garlic, and two thirds of the scallions in a large bowl. Heat oil in a small saucepan over medium high heat until hot and shimmering but not smoking, about 2 minutes. Watch closely (time depends on type of pan you use). Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt (the oil needs to be very hot in order for the aromatics to sizzle and turn bright green). Let sit 5 minutes.
- Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture. Season with salt to taste. Add a dash more vinegar if you prefer it to be a bit more tangy.
- Meanwhile, cook noodles according to package directions. I give the Sun Noodles a quick rinse to remove some of the starch after cooking. Drain.
- Toss noodles in a large bowl with as much or little sauce as you’d like. Divide among two bowls and sprinkle with sesame seeds. Serve with your favorite hot sauce.