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Ginger-Scallion Ramen Noodles

Rated as 4.67 out of 5 Stars

"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."
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25 m servings 173
Original recipe yields 6 servings


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

Nutrition Facts

Per Serving: 173 calories; 7 24 3.8 < 1 654 Full nutrition

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I added some frozen edamame to the pan when the sauce was added! It was delicious!! Fast and easy and delicious!

Quick and easy meal to make. I added shrimp. My family liked it though the recipe says it serves 4 as a main dish...even with the shrimp it was tight on serving my family of 3.

I followed this recipe , but also added sliced red onions. Next time I will reduce the vinegar amount and may try ground meat with it.