RAMEN WITH CHARRED SCALLIONS, GREEN BEANS AND CHILE OIL
Scallions can be so much more than a garnish. Raw scallions bring an assertive pungency, but when cooked, they take on a sweet tenderness that is very pleasing to the palate. In this vegan recipe, treat scallions as you would a bunch of greens. Take cues from the Chinese cooking technique used for stir-fries, and add the scallions to very hot oil to let them "bao" (to crack, explode or burst), drawing out their natural aroma. Those packets of ramen noodles stashed in your pantry are perfect for this quick yet intensely satisfying weeknight noodle dish. The chile oil makes just enough for this dish, so if you want extra for future meals, make double.
Provided by Hetty McKinnon
Categories weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the chile oil: Add the red-pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, 2 to 3 minutes. Remove from the heat and very carefully pour the hot oil over the red-pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (Chile oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.)
- Prepare the noodles: Bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.
- Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.
- Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside.
- Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.
- Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chile oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chile oil.
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Oliver Edgar
[email protected]This is the best ramen recipe I've ever tried. The broth is rich and flavorful, the noodles are cooked perfectly, and the charred scallions and green beans add a delicious smoky flavor. I also love the addition of chile oil, which gives the dish a ni
Joel Awuku manu
[email protected]I love the smoky flavor that the charred scallions and green beans add to this ramen dish. It's a really unique and delicious twist on a classic recipe. I also really appreciate that this recipe is so easy to make. I was able to have a delicious bowl
Kelly Willson
[email protected]This ramen recipe is a great way to impress your friends. It's easy to make, but it looks and tastes like it came from a fancy restaurant. I made it for a dinner party recently and everyone raved about it. I would definitely recommend this recipe to
Nika Amirkhanashvili
[email protected]I'm not a big fan of ramen, but I decided to give this recipe a try because it looked so good. I'm so glad I did! This is the best ramen I've ever had. The broth is rich and flavorful, and the noodles are cooked to perfection. The charred scallions a
CAMPER Gaming
[email protected]This ramen recipe is perfect for a weeknight meal. It's quick and easy to make, and it's also very affordable. I was able to make a big pot of ramen for my family for less than $10. We all loved it and there were even leftovers for lunch the next day
Ningi MaMhayise
[email protected]I love how easy this recipe is to make. I was able to whip it up in about 30 minutes. The hardest part was charring the scallions, but that only took a few minutes. The rest of the recipe is a breeze. I would definitely recommend this recipe to anyon
Jass _Khokhar
[email protected]This ramen recipe is a great way to use up leftover vegetables. I had some green beans and scallions that were about to go bad, so I decided to make this dish. It turned out really well! The vegetables were charred to perfection and the chile oil add
Adejare Captain
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food, but I'm so glad I did! The chile oil is not overpowering at all and it really adds a nice depth of flavor to the dish. I also love the texture of the charred scallions a
Mensher21 Official
[email protected]This is my new favorite ramen recipe! It's so easy to make and the flavors are incredible. I love the combination of charred scallions, green beans, and chile oil. It's the perfect balance of smoky, spicy, and savory. I'll definitely be making this a
Siku Matengu
[email protected]I've made this ramen recipe several times now and it's always a hit with my family and friends. The charred scallions and green beans add a nice smoky flavor and the chile oil gives it a bit of a kick. I like to add a poached egg and some extra veget
Arlene Bonner
[email protected]This ramen dish was an absolute delight! The charred scallions, green beans, and chile oil added a depth of flavor that I've never experienced in ramen before. The broth was rich and flavorful, and the noodles were cooked to perfection. I would highl