Ginger Scallion Ramen Noodles
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.