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.