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Kitchen Notebook

May 03, 2019

Scallion Ginger Ramen Noodles

20 Mins

 

  • 1 pack fresh Ramen Noodles
  • 1 bunch Scallions, very thinly sliced
  • 2 Eggs
  • 1 1-inch piece fresh Ginger, peeled and finely grated (about 1/4 cup)
  • 3 Garlic cloves, finely grated
  • ½ cup neutral Oil
  • 2 Tbsp Soy Sauce
  • 1 Tbsp unseasoned Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • ½ tsp Sugar
  • Sea Salt
  • ½ tsp freshly cracked Pepper
  • Chili Oil for serving (optional)
  • Sesame Seeds (optional)

 

Bring a small pot of water to a boil. Place eggs in boiling water and cook for 7 minutes. Remove with a slotted spoon and run under cold water; then peel.

In a large bowl combine ginger, garlic and two-thirds of the scallions, reserving the other third.

Heat oil in a small saucepan until it is hot, but not smoking, about 2 minutes. Pour hot oil over scallion mixture and stir well. The scallions will begin to wilt. Let sit 5 minutes before adding remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil and sugar; season with sea salt. Let sit until flavors meld, 15 minutes. Taste and adjust seasonings.


Meanwhile, bring a medium pot of salted water to a boil. Cook ramen for about 30 seconds; then drain well and toss with scallion mixture. Divide between two plates or bowls. Cut the eggs in half and add to each plate. Top with a sprinkle of sesame seeds and chili oil, if desired.




20 Mins Dinner Spring Veg

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20 Mins Dinner Spring Veg


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