CTV Recipes
Search Recipes
Ginger scallion noodles
The noodles are just a delicious vessel for this savoury, gingery, simple weeknight sauce. You can also use it for simple grilled or pan-roasted chops, roasted veggies and grain bowls, so make a little extra to have throughout the week!
SERVES
4
Ingredients
Ginger Scallion Noodles
- 400g dry ramen noodles or soba noodles (or 600g fresh ramen noodles)
- 1 teaspoon canola oil
- 5 green onions, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 3cm (1 1/2-inch) piece of ginger, minced
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt, for seasoning
- 3 tablespoons (42g) butter
- 2 handfuls baby spinach
- 3-5 tablespoons (45-75ml) soy sauce, divided
- 1 lime, juiced
- 1 large handful enoki mushrooms, to serve
- White and black sesame seeds, toasted, to serve
- Crushed red pepper flakes, to serve
Directions
For the Noodles
- Bring a medium saucepan of salted water to a boil over high heat.
- Add the noodles and cook according to the package directions. Reserve about half a cup of the cooking water, drain the rest and set the noodles and reserved water aside.
For the Ginger Scallion Sauce
- Meanwhile, heat a medium skillet over medium. Add the oil, onions, garlic, ginger and red pepper flakes. Cook for one minute.
- Add the butter and stir to melt. Salt to taste.
- Transfer to a blender or food processor along with the spinach, two tablespoons of soy sauce and lime juice. Blend until smooth, adding enough of the reserved water to get a saucy consistency.
- Season with one to two more tablespoons of soy sauce, if needed.
- Place the pan back over medium heat and add the mushrooms. Cook until softened and lightly golden, about two minutes. Add one tablespoon of soy sauce and cook just until fully absorbed.
To Serve
- Add the noodles back into the saucepan and add the sauce.
- Toss to coat, adding a little more of the reserved cooking liquid, if needed.
- To serve, top with the mushrooms, sesame seeds and red pepper flakes. Enjoy!
