Have you ever had the opportunity to enjoy ginger scallion noodles at your favorite little Chinese place? Turns out, they are super easy to make. Just a handful ingredients turn plain ramen noodles into something fantabulous!
Ginger scallion noodles made in a snap which make them perfect for the nights I’m at work. I can throw the sauce together and rely on my husband to cook the noodles and toss them with the sauce. It’s noodles so the kids slurp them down and they’re packed with flavor which makes hubby happy.
It starts with a crap ton of… wait for it…. scallions and ginger! The scallions are super thinly sliced and I take some help with my mini food processor in chopping up the ginger. If you don’t have a mini processor, you should definitely get yourself one. I use mine often for helping to chop up ginger and garlic as well as making quick dressings and marinades.
The ginger and scallions are then stirred together with a bit of oil, soy and rice vinegar. That’s it. Season it with a sprinkle of salt and let it sit while you cook the ramen. The still hot ramen brings about the fragrant nature of the ginger and tempers its spicy bite.
Ginger scallions are even better when tossed with some carrots that have been quickly stir-fried in a touch of oil and some crunchy bean sprouts.
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Inexpensive, quick, easy and full of flavor, these totally slurp-worthy take-out style ginger scallion noodles cannot be passed up!
2 bunch scallions (green onions)
5-inch piece of fresh ginger (about 1.5oz, enough to yield 1/2 c when chopped)
1/4 c neutral oil (grapeseed or safflower are great choices)
1 tbs soy sauce (or liquid aminos)
1 tsp rice vinegar
1/2 tsp salt
Ramen noodles (or spaghetti), bean sprouts and carrots for serving
Thinly slice the white and light green parts of the scallions and place in a bowl.
Peel and finely chop the ginger, or cut it into a few pieces and place in a small food processor to do the work for you.
Add the ginger to the scallions.
Stir in the oil, soy, vinegar, and salt.
Let sit 20 minutes for the flavors to develop flavors.
For each 1/4 pound of ramen noodles cooked, toss with 4-6 tbs ginger scallion sauce, bean sprouts and carrots that have been cut into matchstick pieces and quickly stir-fried.