Ramen with Scallions and Garlic Crisp

Hello and welcome! I have a really simple, fun and interesting way to prepare those dried ramen noodles in your pantry. While this recipe has a few more steps than boiling water, dropping in noodles and a seasoning packet; you will not be sorry you made the extra effort. This is a deliciously flavored, super satisfying noodle dish that is just as good for a quick, thrown-together meal as it is to serve a group. Let’s get right to it: Ramen with Scallions and Garlic Crisp!

The Prep

The main prep is for the garlic crisp. We have one bunch of scallions that we slice thinly. Half of the sliced scallions will be fried in oil, the other half will get the hot oil poured over. Other than the scallions, we have thinly sliced garlic and ginger, toasted sesame seeds, chopped cilantro, crushed red pepper, kosher salt and pepper, soy sauce, a little sugar and rice vinegar. And of course, the two dried ramen packets.

Transfer half of the sliced scallions to a small, heat-proof bowl. Then place a fine mesh strainer over the top, in the bowl. We will strain the fried garlic crisp into this bowl, over the sliced raw scallions, for the dressing.

Garlic Crisp

Next, pour half a cup of grapeseed or peanut oil in a small saucepan and add the sliced ginger, garlic and the remaining half of the sliced scallions.

Heat over medium-high heat and cook, stirring occasionally until the garlic turns golden and the scallions begin to brown. About 8 minutes. Then pour the garlic crisp out through the fine mesh strainer. Straining the hot oil from the garlic crisp.

When the garlic crisp is strained, pour the garlic crisp out from the mesh strainer onto a paper towel.

Scallion Dressing

Then, stir the scallions in the bowl, with the hot oil for about 1 minute, until the onions have softened slightly. Add the soy sauce, red pepper flakes, sesame seeds, cilantro, vinegar, kosher salt, pepper and sugar. Stir the dressing together and let it sit while we make the noodles.

Ramen Noodles

Cook the two packages of dried ramen noodles according to the package directions.

While the noodles are cooking, cut 1/2 tablespoon of unsalted butter into small pieces. When the noodles are cooked al dente (after about 3 minutes in the boiling water), strain them and transfer them to a large bowl. While the noodles are still piping hot, toss them with the diced 1/2 tablespoon of butter, coating the noodles in butter.

Then pour the dressing over the noodles and toss to fully coat the noodles in the dressing. Add half of the garlic crisp and toss again to fully mix the dressing and garlic crisp into the noodles.

Ramen with Scallions and Garlic Crisp

Portion in to individual bowls and top with the remaining garlic crisp.

This noodle recipe is really simple and it really packs a punch, both in flavor and in texture. It’s so incredibly satisfying, especially if you’re a noodle fiend, like me. Oniony, peppery scallions create the backbone of flavor; with chewy, crunchy fried garlic and ginger punctuating each bite.

Thank you so much for joining me today! If you’ve been following me for bit, you know I love ramen noodles. If you want to try a fun twist on the Instant Ramen packet, try Not-so-Instant Instant Ramen. Have a wonderful day, take care and be well! xo Kelly

Kitchen Items Used in This Recipe

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Ramen with Scallions and Garlic Crisp

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Dinner, Main Course – Asian-Inspired

By Adapted from Andy Baraghani – Serves: 2

Prep Time: 10 Minutes – Cooking Time: 15 Minutes – Total Time: 25 Minutes

Oniony, peppery scallions create the backbone of flavor; with chewy, crunchy fried garlic and ginger punctuating each bite of this savory noodle dish.

Ingredients

• 1 Bunch Scallions, very thinly sliced, divided
• 1 3-inch Piece Fresh Ginger, thinly sliced
• 4 Garlic Cloves, thinly sliced
• 1/2 cup Grapeseed or Peanut Oil
• 1-2 tsp. Crushed Red Pepper
• 1/4 cup Finely Chopped Cilantro
• 2 tbsp. Low-Sodium Soy Sauce
• 1 tbsp. Unseasoned Rice Vinegar
• 1 tbsp. Toasted Sesame Seeds
• 1 tsp. Freshly Ground Black Pepper
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Sugar
• 2 5-oz. Packages Dried Ramen Noodles
• 1/2 tbsp. Unsalted Butter, cut into pieces

Instructions

1

Transfer half of the sliced scallions to a small, heat-proof bowl. Then place a fine mesh strainer over the top, in the bowl. We will strain the fried garlic crisp into this bowl, over the sliced raw scallions, for the dressing.

2

Next, pour half a cup of grapeseed or peanut oil in a small saucepan and add the sliced ginger, garlic and the remaining half of the sliced scallions.

3

Heat over medium-high heat and cook, stirring occasionally until the garlic turns golden and the scallions begin to brown. About 8 minutes. Then pour the garlic crisp out through the fine mesh strainer. Straining the hot oil from the garlic crisp.

4

When the garlic crisp is strained, pour the garlic crisp out from the mesh strainer onto a paper towel.

5

Then, stir the scallions in the bowl, with the hot oil for about 1 minute, until the onions have softened slightly. Add the soy sauce, red pepper flakes, sesame seeds, cilantro, vinegar, kosher salt, pepper and sugar. Stir the dressing together and let it sit while we make the noodles.

6

Cook the two packages of dried ramen noodles according to the package directions.

7

While the noodles are cooking, cut 1/2 tablespoon of unsalted butter into small pieces. When the noodles are cooked al dente (after about 3 minutes in the boiling water), strain them and transfer them to a large bowl. While the noodles are still piping hot, toss them with the diced 1/2 tablespoon of butter, coating the noodles in butter.

8

Then pour the dressing over the noodles and toss to fully coat the noodles in the dressing. Add half of the garlic crisp and toss again to fully mix the dressing and garlic crisp into the noodles.

9

Portion in to individual bowls and top with the remaining garlic crisp.