Fresh ramen tossed with a warm oil infused with crispy garlic and ginger, topped with toasted sesame and fresh herbs.
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| prepSet a fine-mesh sieve on top of a large heatproof bowl | |||||
| ½ bunch spring onions or scallions, very thinly sliced (for dressing) | Strain oil onto spring onions, drain garlic crisp on paper towels | Soften spring onions, stir in chile, herbs, soy, vinegar, sesame, pepper, salt & sugar; rest 10 min | Toss noodles with dressing, butter & half the garlic crisp | Divide among bowls; top with remaining garlic crisp | |
| ½ bunch spring onions or scallions, very thinly sliced (for oil) | Cook spring onions, ginger, garlic & oil until golden, 8–10 min | ||||
| 1 3" piece ginger, peeled, thinly sliced | |||||
| 4 garlic cloves, thinly sliced | |||||
| 120 ml vegetable or sunflower oil | |||||
| ½ serrano or other green chile, thinly sliced (with seeds) | |||||
| 15 g finely chopped tender herbs (such as cilantro, mint, and/or basil) | |||||
| 2 Tbsp. low-sodium soy sauce | |||||
| 1 Tbsp. unseasoned rice vinegar | |||||
| 1 Tbsp. toasted sesame seeds | |||||
| 1 tsp. freshly ground black pepper | |||||
| ½ tsp. kosher salt | |||||
| ½ tsp. sugar | Cook noodles per package, drain & rinse | ||||
| 2 5-oz. / 140 g packages fresh wavy ramen noodles | |||||
| 1 Tbsp. / 15 g unsalted butter, cut into pieces | |||||
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