Ginger Scallion Oil Dry Ramen
A brothless ramen tossed in aromatic ginger-infused oil and soy seasoning.
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Ingredients
- 2 portions Ramen noodles (fresh or dried)
- 1/4 cup Fresh ginger, finely minced
- 1 cup Scallions, thinly sliced
- 1/2 cup Neutral oil (like grapeseed or vegetable)
- 2 tablespoons Light soy sauce
- 1 teaspoon Dark soy sauce
- 1/2 teaspoon Sugar
- 1 teaspoon Toasted sesame oil
- 1/2 teaspoon Kosher salt
- 1 teaspoon Toasted sesame seeds(optional)
Instructions
- 1
Place the minced ginger, sliced scallions, and salt in a heat-proof bowl and stir to combine.
- 2
Heat the neutral oil in a small saucepan over medium-high heat until it begins to shimmer and smoke slightly.
- 3
Carefully pour the hot oil over the ginger and scallion mixture; it should sizzle vigorously and release a strong aroma.
- 4
Stir in the light soy sauce, dark soy sauce, sugar, and toasted sesame oil into the ginger-scallion mixture to create the sauce base.
- 5
Boil a large pot of water and cook the ramen noodles according to the package instructions until al dente.
- 6
Drain the noodles thoroughly, ensuring no excess water remains to dilute the sauce.
- 7
Transfer the noodles to a large mixing bowl and pour the aromatic ginger-scallion oil over them.
- 8
Toss the noodles vigorously until every strand is coated, then garnish with sesame seeds and serve immediately.
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