Ginger Scallion Oil Noodles

Ingredients

• Noodles of choice, as shown
• ¾–1 cup scallions / fresh spring onions, thinly chopped (green part only)
• 2–3 tbsp ginger, finely minced
• 2–3 tbsp garlic, finely minced
• 1–2 tbsp crushed red chilli flakes or gochugaru (Korean red pepper flakes)
• 1–1½ tbsp toasted sesame seeds
• 3 tbsp neutral flavoured oil
• 1½ tbsp light soy sauce
• 1½ tbsp dark soy sauce
• ½ tbsp rice vinegar / lime juice
• ½–1 tbsp miso (optional but highly recommended for umami)
• 1 tsp brown sugar (optional)
• More scallions / spring onions, for garnish

Steps

1. Cook the noodles of choice according to package directions.
2. To a large heat-proof bowl, add the scallions, ginger, garlic, chilli flakes and toasted sesame seeds.
3. Heat the oil until smoking; pour it over the ginger-scallion mixture.
4. Once the bubbling and sizzling subsides, stir gently so the oil is evenly mixed in.
5. Stir in the light and dark soy sauce, rice vinegar / lime juice, miso and brown sugar.
6. Add the noodles, tossing to coat evenly in the ginger-scallion oil. Serve hot, garnished with more scallions / spring onions.

The reel

via @the_foodiediaries

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions