Ginger Scallion Noodle Bowl Recipes

EASY GINGER-SCALLION RAMEN NOODLES

Steps:

• Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
• Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
• Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

GINGER SCALLION NOODLE BOWL

Steps:

• 1. For the broth Add oil to a large pot. Add the ginger, garlic and scallions and cook for 1 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and simmer for 15 minutes.
• 2. Cook the noodles according to package directions and drain. Cook the Shiitake mushrooms in a little oil until they give off their moisture
• 3. Place the noodles in a bowl. Add the mushrooms, carrots, snow peas, cucumbers, and pickled mustard greens.
• 4. Ladle the hot broth over top of the veggies and noodle. Let sit a couple of minutes. Then top with the cilantro, and nuts. Drizzle the hoisin sauce on top and serve with a lime wedge

GINGER-SCALLION RAMEN NOODLES

Steps:

• Toss ginger, garlic, and two-thirds of the scallions 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 scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.
• Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors 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 chili oil alongside.

GINGER-SCALLION RAMEN NOODLES

Steps:

• Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
• Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
• Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.