Ginger Scallion Ramen Noodles

Ingredients

• 1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)
• 4 garlic cloves, finely chopped
• 1 large bunch of scallions, very thinly sliced (about 2 cups), divided
• ½ cup grapeseed or other neutral oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon toasted sesame oil
• ½ teaspoon sugar
• Kosher salt
• 4 5-ounce packages wavy ramen noodles, preferably fresh
• Toasted sesame seeds and chili oil (for serving)

Steps

1. In a large bowl, combine the ginger, garlic and two-thirds of the scallions by stirring.
2. In a small saucepan over high heat, heat grapeseed oil about 2 minutes until shimmery and hot but not smoking. Pour over the scallion mixture; the scallions will sizzle, turn bright green and wilt almost immediately. Leave for 5 minutes before stirring in the remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil and sugar and season with salt. Let the flavours meld for 15 minutes, then taste and adjust seasoning.
3. Meanwhile, cook the noodles following their package directions. Drain and toss in the bowl with as much or as little scallion sauce as you like.
4. Divide into bowls, top with sesame seeds and serve with chili oil alongside.