Ginger-Scallion Noodles

1. Prep

Bring a large pot of water to a boil for the noodles. Prepare all your ingredients: mince the ginger, slice the scallions, keeping the whites and greens separated, mince the garlic, trim and clean the enoki mushrooms, and measure out your oils, soy sauce, sesame seeds, and Korean chili flakes.

2. Cook Noodles

Cook the fresh ramen noodles in the boiling water according to package instructions, until they are just tender. Drain and set aside, reserving a bit of the cooking water for later.

3. Sweat Aromatics

Heat the avocado oil in a large skillet or wok over medium heat. Add the ginger, garlic, and the white parts of the scallions. Sauté until the mixture is fragrant and the scallions are softened, which usually takes about 3 minutes. Be careful not to let the garlic turn beyond a pale golden color to avoid bitterness.

4. Toast Spices

Sprinkle in the Korean chili flakes, stirring them through the aromatics for about 30 seconds until their color brightens and they become aromatic.

5. Add Cooking Liquid

Lower the heat and stir in the soy sauce, allowing it to warm through and coat the aromatics, about 1 minute. If the mixture seems too dry, add a splash of the noodle cooking water to loosen it.

6. Cook Vegetables

Add the enoki mushrooms to the skillet and toss them gently in the aromatic mixture until they are just wilted, 2-3 minutes.

7. Finishing Touches

Add the drained noodles to the skillet with the sesame oil. Toss everything together over low heat until the noodles are coated in the aromatic mixture and heated through. Mix in most of the green parts of the scallions, reserving some for garnish.

8. To Serve

Divide the noodles between two bowls. Sprinkle with the toasted sesame seeds, the remaining scallion greens, and a little more Korean chili flakes if desired. Serve immediately, inviting diners to experience the harmony of these simple, yet deep flavors.