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 teaspoons sugar

• Kosher salt

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.