Ginger Scallion Noodle Bowls
Ginger Scallion Noodle Bowls
Ingredients
Main Ingredients
- 12 ounces ramen noodles, discard seasoning packets
For the Ginger Scallion Sauce
- 1/4 cup fresh ginger, finely grated
- 1 cup scallions, thinly sliced
- 1/2 cup neutral oil, such as vegetable or canola
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons red pepper flakes
- 1 tablespoon toasted sesame oil
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 tablespoons scallions, sliced
Instructions
- 1
Prepare the ginger and scallions for the sauce. Grate the fresh ginger finely and thinly slice 1 cup of scallions. Set aside.
⏱️ 5 min - 2
In a medium heatproof bowl, combine the grated ginger, 1 cup of sliced scallions, soy sauce, rice vinegar, granulated sugar, and red pepper flakes. Whisk briefly to combine.
⏱️ 3 min - 3
Heat the neutral oil in a small saucepan over medium-high heat until it is shimmering and just begins to smoke lightly, about 2 to 3 minutes. Carefully pour the hot oil directly over the ginger-scallion mixture in the bowl. It will sizzle vigorously. Stir well to combine.
⏱️ 3 min - 4
Stir the toasted sesame oil into the sauce mixture. Set the sauce aside.
⏱️ 1 min - 5
Bring a large pot of water to a rolling boil. Add the ramen noodles (discarding the seasoning packets) and cook according to package directions, typically 3 to 5 minutes, until al dente.
⏱️ 5 min - 6
Drain the cooked noodles thoroughly in a colander. Transfer the hot, drained noodles to a large mixing bowl.
⏱️ 1 min - 7
Pour the prepared ginger scallion sauce over the noodles. Toss well to ensure all the noodles are evenly coated with the sauce.
⏱️ 2 min - 8
Divide the noodles among four serving bowls. Garnish each bowl with toasted sesame seeds and additional sliced scallions, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Noodle Bowls
Ingredients
Main Ingredients
- 12 ounces ramen noodles, discard seasoning packets
For the Ginger Scallion Sauce
- 1/4 cup fresh ginger, finely grated
- 1 cup scallions, thinly sliced
- 1/2 cup neutral oil, such as vegetable or canola
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons red pepper flakes
- 1 tablespoon toasted sesame oil
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 tablespoons scallions, sliced
Instructions
- 1
Prepare the ginger and scallions for the sauce. Grate the fresh ginger finely and thinly slice 1 cup of scallions. Set aside.
⏱️ 5 min - 2
In a medium heatproof bowl, combine the grated ginger, 1 cup of sliced scallions, soy sauce, rice vinegar, granulated sugar, and red pepper flakes. Whisk briefly to combine.
⏱️ 3 min - 3
Heat the neutral oil in a small saucepan over medium-high heat until it is shimmering and just begins to smoke lightly, about 2 to 3 minutes. Carefully pour the hot oil directly over the ginger-scallion mixture in the bowl. It will sizzle vigorously. Stir well to combine.
⏱️ 3 min - 4
Stir the toasted sesame oil into the sauce mixture. Set the sauce aside.
⏱️ 1 min - 5
Bring a large pot of water to a rolling boil. Add the ramen noodles (discarding the seasoning packets) and cook according to package directions, typically 3 to 5 minutes, until al dente.
⏱️ 5 min - 6
Drain the cooked noodles thoroughly in a colander. Transfer the hot, drained noodles to a large mixing bowl.
⏱️ 1 min - 7
Pour the prepared ginger scallion sauce over the noodles. Toss well to ensure all the noodles are evenly coated with the sauce.
⏱️ 2 min - 8
Divide the noodles among four serving bowls. Garnish each bowl with toasted sesame seeds and additional sliced scallions, if desired. Serve immediately.
⏱️ 2 min