Ginger-Scallion Ramen Noodles

This quick, easy, and budget-friendly dish will bring some well-deserved respect to humble ramen. Feel free to add shrimp or leftover chicken, if desired. This will serve 6 as a side dish or 4 as a main course. Garnish with additional sliced scallions or chopped peanuts, if desired.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 173 Calories

Ingredients

• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• ¼ cup chicken broth
• 2 tablespoons rice vinegar
• ¼ cup shredded carrots
• ⅓ cup reduced-sodium soy sauce
• 2 cloves garlic, finely minced
• 1 tablespoon peeled and minced fresh ginger
• 2 (3 ounce) packages ramen noodles, without flavor packets
• ¾ cup thinly sliced scallions

Recipe Instructions

Step 1

Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.

Step 2

Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.

Step 3

Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.