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Ginger Scallion Noodles


  • Ginger, 3-inch piece, peeled, finely chopped (about 2 tbsp)
  • 3 Garlic cloves, finely chopped (2 if large cloves)
  • 2 Large green onions, very thinly sliced
  • 1/4 c Grapeseed oil
  • 1 tbsp. Soy sauce, low-sodium
  • 1/2 tbsp. Rice vinegar
  • 1/2 tsp. Toasted sesame oil
  • 1/2 tsp. Sugar
  • 1/4 tsp. Black pepper, freshly ground
  • 2 Packages wavy ramen noodles, 5-oz each, preferably fresh
  • Sea salt
  • Toasted sesame seeds
  • Chili oil or Sriracha (optional)


  1. In a medium high-heat bowl, stir together ginger, garlic, and two-thirds of the scallions. Set aside.
  2. In a small sauce pan, heat grapeseed oil over high until hot and shimmering but not smoking, around 2 minutes.
  3. Pour the hot oil over the scallion mixture. The scallions will sizzle, turn bright green, and wilt. Let sit 5 minutes before stirring in remaining scallions.
  4. Stir in soy sauce, rice vinegar, sesame oil, sugar, and black pepper. Season with salt to taste (since there's soy sauce, less salt will be necessary). Let rest to marinate for 15 minutes. Season with salt to taste (since there's soy sauce, less salt will be necessary); adjust flavors as they appeal to your palate.
  5. Meanwhile, cook noodles according to package directions, and drain. Toss the noodles in each serving bowl with a helping of the scallion sauce. Top with sesame seeds and serve with chili oil or sriracha.