NYT's Ramen With Charred Scallions, Green Beans & Chili Oil
I never really hopped on the ramen bandwagon, although I occasionally enjoyed it in LA with the kids when they were in school on the West Coast. But when I stumbled across this NYT recipe, I was instantly swayed by the charred scallions, so I scoured the cabinets and fridge, found that I had all of the necessary ingredients, whipped it up in no time, loved it and now crave and make it regularly. And it’s vegan-friendly, fyi.
(Photo above by Christopher Simpson for the New York Times. Food Styling: Simon Andrews.)
Note: The links to organic product recommendations in the recipe below were added by Kitchen511, not by the NYT.
Ingredients
For the Chili Oil
2 tablespoons red-pepper flakes (see Tip)
1½ teaspoons kosher salt
½ cup neutral oil, such as grapeseed, vegetable or canola (we use Zoe organic evoo at Kitchen511)
1 (1-inch) piece ginger, peeled and finely chopped
2 garlic cloves, finely chopped
2 teaspoons toasted white sesame seeds
1 teaspoon sesame oil
For the Noodles
Kosher salt
4 (3-ounce) packages ramen noodles, seasoning packs discarded
2 bunches scallions (10 to 12 scallions), white and green parts separated and cut into 2-inch pieces
2 to 3 tablespoons neutral oil, such as grapeseed, vegetable or canola (again, we use Zoe organic evoo at Kitchen511)
10 ounces green beans, trimmed and halved diagonally
1 (2-inch) piece ginger, peeled and julienned
White pepper
1 tablespoon toasted white sesame seeds
Preparation
Prepare the chili oil: Add the red-pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, 2 to 3 minutes. Remove from the heat and very carefully pour the hot oil over the red-pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (Chili oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.)
Prepare the noodles: Bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.
Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.
Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside.
Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.
Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chili oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chile oil.
TIP: If you want to add a tingly heat to your ramen, you can add 1 tablespoon Sichuan peppercorns and/or 1 tablespoon gochugaru (Korean red-pepper flakes) to the bowl with the red-pepper flakes when preparing the oil. To save on time, skip making your own chili oil, and use store-bought Sichuan chili oil.
