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!
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
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.