Ginger Scallion Noodles Recipe

4

Ingredients

2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 tsp usukuchi (light soy sauce)
3/4 tsp sherry vinegar
3/4 tsp kosher salt, or more to taste
1 pound ramen noodles
Quick-Pickled Cucumbers (recipe follows)
Quick-Pickled Cucumbers
2 pickling or field cucumbers, cut into 1/8-inch thick rounds (about 4 cups)
1 tbsp granulated sugar
1 tsp kosher salt
In small mixing bowl, combine cucumbers, sugar and salt. Toss by hand to coat well. Let stand 5 to 10 minutes. Use immediately, or refrigerate up to 4 hours.

Preparation

Step 1

1. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. If possible, let sauce sit for 15-20 minutes before dressing noodles.
2. While sauce sits, prepare the ramen noodles according to package directions. Drain and toss with Ginger Scallion Sauce. Top with some Quick-Pickled Cucumbers if desired.
Serves 4 as a main course or 6 as a side dish.