Ginger & Scallion Chilli Oil Noodles
A traditional Cantonese ginger scallion sauce is a starting point for a restorative chilli oil infused with a host of other condiments to coat your noodles with soul-stirring comfort. Miso is optional but highly recommended for the sweet-and-savoury kick of umami that it imparts!
Ingredients
- noodles of choice, cooked according to package instructions
- 2-3 tbsp ginger, finely minced
- ¾ - 1 cup scallions/ fresh spring onions, thinly chopped (green part only)
- 2-3 tbsp garlic, finely minced
- 1-2 tbsp crushed red chilli flakes or gochugaru (Korean red pepper flakes)
- 1-1½ tbsp toasted sesame seeds
- salt
- 4 tbsp neutral-flavoured oil
- 1½ tbsp light soy sauce
- 1½ tbsp dark soy sauce
- ½ tbsp rice vinegar
- ½-1 tbsp miso (optional)
- ½-1 tbsp hot sauce/ more chilli oil of choice (optional)
- 1 tsp brown sugar
Instructions
- Start by adding your minced ginger and chopped scallions/ spring onions to a large heat-proof bowl. Generously salt this mixture.
- Next, add your minced garlic, chilli flakes and sesame seeds.
- Heat the oil until smoking, then pour it over the ginger-scallion mixture. Once the bubbling and sizzling has subsided, give it a gentle stir to ensure that the oil is evenly mixed in.
- Now add the remaining ingredients – light and dark soy sauces, rice vinegar, miso, hot sauce and sugar. Mix well to combine.
- Add your noodles, tossing to ensure that they are evenly coated with the ginger-scallion oil. Serve hot, garnished with more scallions/ spring onions.
