Ramen Noodles with Sweet Ginger Scallion Sauce

We spent this past weekend in Virginia celebrating the wedding of two of our best friends. It was a gorgeous summer night which made for an even more beautiful celebration. The wedding was held at the Lewis Ginter Botanical Gardens and the setting was utterly perfect. The groom's mother is Vietnamese and she is such an unbelievable cook. She and her talented cousins handmade 350 spring rolls for the reception and I think they were gone before the bride and groom's first dance had even begun. I think I personally ate 10 to 15 (they were cut in half to make them more bite size but I do hope that no one noticed me hovering over the chafing dish). She has now promised to give me a lesson so hopefully I will have some of her originals coming your way sooner rather than later.

Needless to say, I have been dreaming about those spring rolls ever since Saturday. Since I have Asian food on my mind, I decided to make this noodle dish. The Ginger scallion sauce makes the meal, and it is said to be a recipe from Momofuku which only means it has to be legit. I used ramen  instead of soba noodles and it turned out just as delicious.

Slightly Adapted from: Simply Reem

You Will Need:

• 1 1/2 cup finely chopped scallions
• 2 Tbsp ginger, minced
• ¼ cup chopped cilantro
• 2-3 Tbsp Sesame oil
• 2 tsp chili oil
• 2 Tbsp Reduced Sodium Soy Sauce
• 2 Tbsp Rice Wine Vinegar
• 2 Tbsp Honey
• 1 tsp salt
• 1 tsp pepper
• 1 9 oz packet ramen noodles
• 2 Tbsp Sesame seeds

Here We Go:

• Mix first 10 ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning
• Keep it aside for 10 -15 minutes for the flavors to develop
• Boil the ramen noodles as per the instruction on the package, drain and return to pan
• Add the sauce, sesame seeds and toss the noodles well

Serves 2
Happy Feasting!