Ginger-Spring onion Ramen Noodles

Ingredients for Ginger-Spring onion Ramen Noodles

• 1 (5") piece ginger, peeled, finely chopped (about 50g )

• 4 garlic cloves, finely chopped

• 1 large bunch spring onions, very thinly sliced, divided

• 120ml grapeseed or other neutral oil

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon unseasoned rice vinegar

• 1 teaspoon toasted sesame oil

• 1 teaspoon freshly ground black pepper

• 1/2 teskedar socker

• Koshersalt

• 4 (140g) packages wavy ramen noodles, preferably fresh

• Toasted sesame seeds and chilli oil (for serving)

Toss ginger, garlic, and two-thirds of the spring onions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The spring onions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.

Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining spring onions into oil mixture; season with salt. Let sit 15 minutes for flavours to meld. Taste sauce and season with more salt if needed.

Meanwhile, cook noodles according to package directions; drain.

Toss noodles in a large bowl with as much or little sauce as you’d like. Divide among bowls and sprinkle with sesame seeds. Serve with chilli oil alongside.

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