Ginger Scallion Noodles
Blanch fresh wheat noodles, toss them in a searing oil infused with minced ginger and scallions, and finish with a splash of soy sauce. The dish relies on the residual heat of the oil to soften the aromatics without stripping them of their sharp bite.
Use the freshest aromatics you can find.
The oil infusion is fast; have everything chopped and measured before you turn on the stove to avoid burning the ginger.
- small saucepan
- large pot for boiling
- heat-proof mixing bowl
- tongs
What goes in.
- 8 ozfresh alkaline wheat noodles
- 1 cupscallions, thinly sliced (white and light green parts)
- 3 tbspfresh ginger, finely minced
- 1/2 cupneutral oil, such as grapeseed or canola
- 2 tbsplight soy sauce
- 1 tsptoasted sesame oil
Controlling the oil temperature
The oil must be hot enough to hiss when it hits the ginger and scallions, but not smoking, or the aromatics will turn bitter instantly.
The method.
Prepare the aromatics
Place the minced ginger and sliced scallions into a heat-proof bowl. Sprinkle with a generous pinch of salt.
Heat the oil
In a small saucepan, heat the neutral oil over medium-high heat until it shimmers and you see small wisps of smoke.
Infuse
Carefully pour the hot oil over the scallions and ginger. It should bubble vigorously. Stir once and set aside.
Cook the noodles
Boil the fresh noodles until al dente, typically 2 to 3 minutes. Drain well but do not rinse.
Combine
Add the hot noodles to the bowl with the ginger-scallion oil. Stir in the soy sauce and sesame oil until the noodles are evenly coated and glossy.
When it doesn't go to plan.
If the noodles are too sticky, add a tablespoon of the hot pasta water to loosen the sauce.
Use a microplane or a very sharp knife for the ginger to ensure the pieces are small enough to cling to the noodles.
Fresh noodles are standard, but dried thin egg noodles work if you cook them until just tender.
The ones that keep coming up.
Can I use shallots?
Yes, swapping half the scallions for minced shallots adds a deeper, sweeter base note to the oil.
How do I know when the noodles are done?
Fresh wheat noodles will turn from opaque to slightly translucent when ready; bite one to ensure there is no chalky center.
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