Ginger Scallion Noodle Bowl
Ginger Scallion Noodle Bowl
Ingredients
For the Ginger Scallion Sauce
- 1/4 cup fresh ginger, finely minced
- 1/2 cup scallions, thinly sliced (green and white parts)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup vegetable oil
For the Noodle Bowl
- 12 ounces ramen noodles, or other Asian noodles
- 1 cucumber, julienned
- 1 cup carrots, shredded or julienned
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the ginger scallion sauce: In a medium heatproof bowl, combine the minced ginger, sliced scallions, soy sauce, rice vinegar, sesame oil, granulated sugar, and red pepper flakes. Stir well to combine.
⏱️ 5 min
- 2
Heat the vegetable oil in a small saucepan over medium-high heat until shimmering and just starting to smoke. Carefully pour the hot oil over the ginger and scallion mixture in the bowl. It will sizzle vigorously. Stir immediately to combine. Set aside.
⏱️ 3 min
- 3
Cook the noodles according to package directions. For ramen noodles, this usually involves boiling in a large pot of salted water for 2-3 minutes until al dente. Drain well and rinse with cold water to prevent sticking and stop the cooking process. Drain again thoroughly.
⏱️ 7 min
- 4
Divide the cooked and drained noodles among four serving bowls. Top each bowl with julienned cucumber and shredded carrots.
⏱️ 3 min
- 5
Spoon a generous amount of the ginger scallion sauce over the noodles and vegetables in each bowl. Toss gently to coat.
⏱️ 2 min
- 6
Garnish with fresh chopped cilantro and toasted sesame seeds before serving. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Noodle Bowl
For the Ginger Scallion Sauce
- 1/4 cup fresh ginger, finely minced
- 1/2 cup scallions, thinly sliced (green and white parts)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup vegetable oil
For the Noodle Bowl
- 12 ounces ramen noodles, or other Asian noodles
- 1 cucumber, julienned
- 1 cup carrots, shredded or julienned
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the ginger scallion sauce: In a medium heatproof bowl, combine the minced ginger, sliced scallions, soy sauce, rice vinegar, sesame oil, granulated sugar, and red pepper flakes. Stir well to combine.
⏱️ 5 min - 2
Heat the vegetable oil in a small saucepan over medium-high heat until shimmering and just starting to smoke. Carefully pour the hot oil over the ginger and scallion mixture in the bowl. It will sizzle vigorously. Stir immediately to combine. Set aside.
⏱️ 3 min - 3
Cook the noodles according to package directions. For ramen noodles, this usually involves boiling in a large pot of salted water for 2-3 minutes until al dente. Drain well and rinse with cold water to prevent sticking and stop the cooking process. Drain again thoroughly.
⏱️ 7 min - 4
Divide the cooked and drained noodles among four serving bowls. Top each bowl with julienned cucumber and shredded carrots.
⏱️ 3 min - 5
Spoon a generous amount of the ginger scallion sauce over the noodles and vegetables in each bowl. Toss gently to coat.
⏱️ 2 min - 6
Garnish with fresh chopped cilantro and toasted sesame seeds before serving. Serve immediately.
⏱️ 1 min