A slight twist on scallion noodles: the same savory, lip-smacking flavor but instead of wilting the scallions in the sauce, we crisp them up in the pan, creating a crunchy, spicy, garlicky topping.
Recipe information
Yield
4 servings
Ingredients
1
1
4
½
½
¼
2
1
1
1
½
½
2
1
Preparation
Step 1
Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8–10 minutes.
Step 2
Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes.
Step 3
Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch.
Step 4
Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide among bowls; top with remaining garlic crisp.
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Reviews (25)
Back to TopIn line with other reviews, I found this oilier than necessary, but intensely flavorful. Next time, I'll cut the oil by half, and probably also pour the dressing over the noodles before tossing instead of noodles over dressing (the toppings tended to pool at the bottom and were hard to integrate evenly with the ramen).
Anonymous
3/25/2021
A lot of work for a little flavor. I don’t see the point of using low sodium soy sauce and then adding the salt back in separately. It needed a lot more soy sauce abs I added pan fried shrimp which helped. Overall I wouldn’t go through the trouble again.
Anonymous
Wilmington NC
1/11/2021
Delicious! 1/4 C of oil was a good amount. The garlic, green onion, ginger and oil mixture burn easily. I did not need to wait 8 minutes for it to brown.
Mickey
San Jose
12/13/2020
Made this as a side dish to serve with hoisin pork (also a BA recipe). These noodles are awesome! Could definitely serve as a dinner with an added egg or ground pork or something.
Detroit, MI
10/8/2020
These were a hit! Used soba noodles instead of ramen because I couldn't get my hands on any ramen (pandemic related). They worked well with the recipe but at the end of the day, ramen is definitely the move for this dish.
Anonymous
california
6/10/2020
My boyfriend and I have made this once a week since the stay-at-home stuff started; it's so simple to make, takes like, 20 minutes once you've got the recipe down, and is one of the most addicting meals I've ever eaten. If you just remove the dressed noodles from their final bowl with like, chopsticks or tongs, you don't get as much oil with them, so if you're finding the recipe too oily, try that instead of pouring the noodles out onto a plate.
jmrichards
Madison, WI
5/28/2020
This was good! More light and less spicy than I anticipated. Thanks Andy. 100 percent allium forward. I used chapaghetti noodles and cooked them for 3 minutes.
roxytico
Lucas Valley, CA
5/14/2020