Ginger scallion noodles will always be an all-time fave of mine (evident here, here, here, and here). I love these noodles for its simplicity and versatility. It pairs so well with anything and everything from crispy fish to fresh-baked veggies, and even by itself. I love eating ginger scallion noodles as is, but this time I paired it with some juicy pan seared chicken breasts.
The heart and soul of this dish is really all in the sauce. Ginger and scallions truly go hand-in-hand, making this dish super tasty! While making this, I realized we ran out of soy sauce. But even without the soy sauce, it still tastes just as good!
Hope you’re having a wonderful summer! xoxo, kat
Ginger Scallion Sauce (from Momofuku)
- 2 1/2 cups scallions, finely diced
- 1/2 cup ginger, finely diced
- 1/4 cup grape seed oil
- 1 1/2 teaspoons light soy sauce
- 3/4 teaspoon sherry vinegar
- 3/4 teaspoon kosher salt
- Mix all the ingredients together in a mixing bowl, then set aside to let all the flavors blend. Let the sauce sit for 15-20 minutes prior to serving. This sauce can last up to a day or two in the fridge.
- ginger scallion sauce
- 1 package of fresh ramen noodles
- Cook ramen noodles according to package. Be sure to break apart the noodles the best you can, use tongs.
- Drain all the water out of the ramen noodles.
- Add in the ginger scallion sauce and toss well.