Ginger-Scallion Ramen Noodles
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Ingredients for - Ginger-Scallion Ramen Noodles

1. Reduced-sodium soy sauce - ⅓ cup
2. Chicken broth - ¼ cup
3. Rice vinegar - 2 tablespoons
4. Cornstarch - 1 tablespoon
5. Peeled and minced fresh ginger - 1 tablespoon
6. Honey - 1 tablespoon
7. Garlic, finely minced - 2 cloves
8. Ramen noodles, without flavor packets - 2 (3 ounce) packages
9. Sesame oil - 1 tablespoon
10. Thinly sliced scallions - ¾ cup
11. Shredded carrots - ¼ cup

How to cook deliciously - Ginger-Scallion Ramen Noodles

1. Stage

Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.

2. Stage

Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.

3. Stage

Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.