Ramen Noodles with Ginger and Scallions

The noodles are just a vessel for this savoury, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

1 (5") piece ginger, peeled, finely chopped (about ⅓ cup)
4 cloves garlic, finely chopped
1 large bunch scallions, very thinly sliced (about 2 cups), divided
½ cup grapeseed or other neutral oil
2 Tbsp. soy sauce
1 Tbsp. unseasoned rice vinegar
1 tsp. black pepper, freshly ground
1 tsp. toasted sesame oil
½ tsp. sugar
kosher salt
4 (5 oz) pkgs wavy ramen noodles, preferably fresh

To Serve:
toasted sesame seeds
chili oil

Stir ginger, garlic, and two-thirds of scallions in a large bowl.

Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavours meld, 15 minutes. Taste and adjust seasonings.

Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.

Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.

Makes 4 servings.