Sesame Ginger Noodles
One of the quickest weeknight meals that really packs some flavor!! Also doubles as excellent leftovers!
Servings: 4 people
- 1 knob fresh ginger (about 4-5 inches) peeled, finely chopped
- 6 cloves garlic finely chopped
- 1 bunch scallions (green onions) thinly sliced
- 1/2 cup olive oil or neutral light olive oil or grapeseed oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon white sugar
- kosher salt to taste
- 4 5-ounce packages ramen noodles
- sesame seeds
- fresno chiles, sliced
Combine the ginger, garlic, and two-thirds of scallions together in a large bowl.
Heat the oil in a small saucepan over medium high heat for about 2 minutes. Turn the heat off and add the ginger mixture. Let the mixture infuse for 5 minutes before stirring in remaining scallions. Stir in soy sauce, rice wine vinegar, pepper, sesame oil, and sugar; season with salt. Set aside for 15 minutes to let flavors come together. 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 bowl.
Top with sesame seeds and assorted garnishes.