Ginger Scallion Noodles

A butt load of ginger, a whole bunch of scallions and chewy noodles – essentially all my favourite things?! The flavoured oil in this recipe is *jaw on the floor* level good and can be used in lots of different applications – think over dumplings, asian greens, roasted chickpeas, tofu and brussels sprouts etc. Which is good news because we're only using half of it here. In this photograph I used some homemade gluten-free noodles I was trying out, but any ramen-esque noodles with a bit of bite are perfect!

INGREDIENTS

• 2-3 nests/serves of ramen-like noodles (Wokka rice noodles are a great gluten-free option)

Ginger Scallion Oil

• 1 bunch spring onions, thinly sliced into finger-length strips
• large knob (15g) ginger, grated
• 4 cloves garlic, crushed
• 1/2 tsp ground sichuan pepper
• 1 heaped tsp "chicken" stock powder
• 2 tbsp tamari/gluten-free soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp castor sugar
• 1 tsp chilli oil (use the crispy bits)
• 1 tsp sesame oil
• 2/3 cup sunflower oil

To Serve: chilli crisp, toasted sesame seeds, chopped spring onions

METHOD

1. To a heat proof bowl add all the Ginger Scallion Oil ingredients bar the sunflower oil.
2. In a small saucepan heat up the sunflower oil until hot, shimmering and a few tiny bubbles are starting to appear. Being mindful of any spluttering, pour over the Ginger Scallion Oil ingredients. Stir well to combine.
3. Cook the ramen noodles according to packet instructions. Transfer to a bowl and add approximately half the Ginger Scallion Oil (or enough that it's well coated, but not oily). Stir well to coat. To serve, top with chilli crisp, toasted sesame seeds and more spring onions, if desired.