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.
- 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
- ¼ 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
- Bring water to boil for noodles and cook per package directions.
- Meanwhile, stir ginger, shallots, garlic and 2/3rds of the scallions in a bowl.
- 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.
- Pour ginger, shallot, garlic and scallion mixture into hot oil, stir well.
- Let sit for 2 minutes before stirring in remaining scallions.
- Stir in soy sauce and vinegar. Let sit until noodles are finished (usually take 4 minutes)
- Drain cooked noodles when done and stir into oil mixture in wok.
- Stir well then divide noodles with sauce into bowls.
- Add a touch of sriracha for those who like spice.
- Top with sesame seeds if desired.