There’s something inherently comforting about digging into a bowl full of oily, spicy noodles. That’s why this weeknight recipe is something everyone can enjoy. We used a package of ramen-style, thin Chinese noodles in our kitchen, but fresh egg noodles, buckwheat, or even Italian pasta would work perfectly well in this recipe. Omit the serrano pepper for a milder crowd, or slice extra and top off each serving for an extra kick.

Arielle Weg

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Arielle Weg

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first four ingredients (through serrano) in a large bowl. Warm grapeseed oil in a small saucepan over medium-high heat until bubbling, but not smoking. Pour hot oil mixture over ginger-scallion mixture and stir. (It’s okay if scallions sizzle.)

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  • Whisk together soy sauce, rice vinegar, sesame oil, salt, and pepper in a small bowl; stir into ginger-scallion mixture. Let stand for at least 15 minutes so the flavors can develop.

  • Meanwhile, cook noodles according to package instructions (omitting any included flavoring packets). Drain and pour ginger-scallion mixture over noodles and toss until completely coated. Squeeze juice of one lime over noodles. Divide into four bowls and top evenly with sesame seeds.

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