Ginger Scallion Noodles
- 1 1/2 – 2 cups thinly sliced scallions (greens and whites; from 1 large bunches)
- 1⁄3 cup grated peeled fresh ginger (from about a 5-inch piece of fresh ginger)
- 1⁄4 cup grapeseed or other neutral oil
- 1 1⁄2 teaspoons soy sauce
- 3⁄4 teaspoons rice wine vinegar
- 3⁄4 teaspoon kosher salt, or more to taste
- 12 ounces ramen, spaghetti, lo mein, or noodle of your choice
- 1 small eggplant
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- Produce
- Eggplant, small (1)
- Ginger, fresh (1/3 cup)
- Scallions (1 1/2 cups)
- Condiments
- Rice wine vinegar (3/4 teaspoons)
- Soy sauce (1 1/2 teaspoons)
- Cooking & Baking
- Grapeseed or other neutral oil (1/4 cup)
- Kosher salt (3 3/4 teaspoon)
- Olive oil (1 tablespoon)
- Other
- 12 ounces ramen, spaghetti, lo mein, or noodle of your choice
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Published May 27, 2010 (2 years ago).
9 people saved this recipe.
