These Ginger Scallion Ramen Noodles are the best way to brighten up any weeknight dinner. It’s super easy to make and full of flavor that will easily make it a new favorite. Add chili oil for an extra kick and prepare to go back for seconds.
- 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
- 1/3 cup olive oil 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
- ½ teaspoon sugar
- Kosher salt
- 4 5-ounce packages wavy ramen noodles, preferably fresh
- Toasted sesame seeds and chili oil (for serving)
- Stir ginger, garlic, and two-thirds of scallions in a large bowl. Heat olive 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 a bowl.
- Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.