Ginger Scallion Noodles

Quick to put together, and rich in flavor, it makes a satisfying main or a perfect side for grilled chicken or roasted salmon. Ideal for a quick weeknight dinner or a cozy meal any time.

Yield: All recipes serve 2 people

Chef Notes: Oyster sauce is a staple condiment in my fridge! My favorite brands Maekrua, a Thai oyster sauce or Lee Kum Kee oyster sauce aka "the boat lady".

If you purchase toasted sesame seeds, you can skip the toasting step!

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Components

• Ginger & Scallion Sauce

• Ramen Noodles

• Baby Bok Choy

• Toasted Sesame Seeds

• optional: Chili Crisp

• optional: Shrimp or Ground Pork

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Mise

Toast the sesame seeds▸  on a sheet tray in the oven until golden brown.

Make Ginger Scallion Sauce: Slice the scallions thin. Mince the ginger. In a small bowl, combine:

• ¼ C Ginger

• 1 C Vegetable/Chicken Stock

• 1 t Salt

• ½ t Honey

• 1 T Oyster Sauce

Using the 3 t neutral oil, sauté the scallions▸ in a medium saucepan until aromatic. Add the ginger mixture and bring to a simmer. In the meantime, make a slurry with:

• 1 T Cornstarch

• 2 T Water

Add the slurry to the ginger scallion sauce and simmer until your desired texture is achieved. Remove from the heat.

Blanch the bok choy▸  Slice the bok choy into large bite sized pieces. In a pot of boiling salted water, blanch the bok choy. Transfer to a deep skillet or wok on the stove.

Cook the noodles: In the same pot of boiling water, cook the noodles. Dry noodles may take 3-5 minutes while fresh noodles may take 2-3. Transfer to the same deep skillet or wok.

Sauté pork▸ or shrimp, if using.

Finish

Combine the noodles, bok choy, and ginger scallion sauce in a deep skillet or wok.

Heat to medium heat, toss all contents to combine.

Plate the noodles, garnishing the dish with toasted sesame seeds, and optional chili crisp (optional)

Add optional shrimp or ground pork.

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