This recipe is by Andy Baraghani from “Bon Appetite” magazine
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.
Serves 4
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
½ cup grapeseed or other neutral oil
2 tbsp low-sodium soy sauce
1 tbsp unseasoned rice vinegar
1 tsp freshly ground black pepper
1 tsp toasted sesame oil
½ tsp sugar
Kosher salt
4 5-ounce packages wavy ramen noodles, preferably fresh
Toasted sesame seeds and chili oil (for serving)
Stir the ginger, garlic, and two-thirds of scallions in a large bowl.
Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes.
Pour the hot oil over the scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately.
Let sit 5 minutes before stirring in remaining scallions.
Stir in the soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let the flavors meld, 15 minutes.
Taste and adjust seasonings.
Meanwhile, cook the noodles according to package directions. Drain and toss with as much or as little scallion sauce as you’d like in bowl.
Divide the noodles among bowls.
Top with sesame seeds and serve with chili oil alongside.