Ginger Scallion Ramen Noodles

Ginger Scallion Ramen Noodles

Ever have one of those crazy evenings when you had a super busy work day and you need to get the kids out of the house for activities, but you really want to feed them a good, nutritious, quick and easy dinner?  This is is one of my favorite fast yet filling meals.  I pair it with a raw veggie that I have ready in the fridge.  Easy, quick, nutritious (ginger is so good for you!) and never any complaints.  Substitute organic Tamari soy sauce for conventional for gluten-free option.  Enjoy.

INGREDIENTS

  • 1 5-inch piece of ginger, peeled and grated (about 1/3 cup)
  • 1 small to medium shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 large bunch of scallions, thinly sliced (about 2 cups), divided
  • ΒΌ cup grapeseed, safflower or organic canola oil
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 10-ounce package wavy ramen noodles (try Lotus Foods Organic Jade Pearl or Forbidden Rice Ramen)
  • Sriracha for serving if desired

PREPARATION

  1. Bring water to boil for noodles and cook per package directions.
  2. Meanwhile, stir ginger, shallots, garlic and 2/3rds of the scallions in a bowl.
  3. Heat grapeseed oil in a wok or large saucepan until oil is shimmery and hot but not smoking, about 2 minutes.  Turn heat off, but leave wok on warm burner.
  4. Pour ginger, shallot, garlic and scallion mixture into hot oil, stir well.
  5. Let sit for 2 minutes before stirring in remaining scallions.
  6. Stir in soy sauce and vinegar.  Let sit until noodles are finished (usually take 4 minutes)
  7. Drain cooked noodles when done and stir into oil mixture in wok.
  8. Stir well then divide noodles with sauce into bowls.
  9. Add a touch of sriracha for those who like spice.
  10. Top with sesame seeds if desired.
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