Ginger-Scallion Ramen Noodles recipe

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Ingredients

⅓ cup reduced-sodium soy sauce
¼ cup chicken broth
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon peeled and minced fresh ginger
1 tablespoon honey
2 cloves garlic, finely minced
2 (3 ounce) packages ramen noodles, without flavor packets
1 tablespoon sesame oil
¾ cup thinly sliced scallions
¼ cup shredded carrots

Nutrition Info

172.7 calories
carbohydrate: 24 g
cholesterol: 0.3 mg
fat: 7 g
fiber: 0.7 g
protein: 3.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 653.8 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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. 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.

Recipe Yield

6 servings

Recipe Note

This quick, easy, and budget-friendly dish will bring some well-deserved respect to humble ramen. Feel free to add shrimp or leftover chicken, if desired. This will serve 6 as a side dish or 4 as a main course. Garnish with additional sliced scallions or chopped peanuts, if desired.

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