How to Make Garlic Ginger Noodles with Charred Scallions

Ingredients

• 8 oz Fresh Korean Wheat Noodles (uncooked, fresh noodles)
• 0.5 cup Olive Oil (extra virgin, divided)
• 2 bunches Scallions (white parts for searing, green tops for garnish)
• 2 pieces Jalapeño Peppers (seeded, quartered lengthwise)
• 2 inch Fresh Ginger (peeled, cut into match‑stick strips)
• 4 cloves Garlic (thinly sliced with a truffle shaver or knife)
• 1 tablespoon Korean Red Pepper Flakes (Gochugaru) (adjust to desired heat)
• 1 teaspoon Salt (plus a pinch for luck)

Instructions

1. Prep All Aromatics

   Slice the white parts of the scallions, quarter and coarsely slice the jalapeños, cut the ginger into match‑stick strips, and thinly slice the garlic.

   Time: PT5M

2. Heat Skillet and Add Initial Oil

   Place the cast iron skillet over high heat until very hot, then add 1/4 cup olive oil.

   Time: PT2M

   Temperature: high

3. Sear Scallions and Jalapeños

   Add the sliced white scallions and jalapeño pieces, sprinkle with a pinch of salt, and stir‑fry until they turn blackened, about 2–3 minutes.

   Time: PT3M

   Temperature: high

4. Remove Aromatics and Cool Pan

   Transfer the blackened scallions and jalapeños to a bowl and turn off the heat. Let the skillet cool for about a minute.

   Time: PT1M

5. Gentle Cook Garlic and Ginger

   Add another 2 Tbsp olive oil to the skillet, then add the sliced garlic and ginger. Turn the heat off and let them sit for about 1 minute until fragrant but not browned.

   Time: PT1M

6. Cook Fresh Noodles

   In a pot of boiling water, cook the fresh Korean noodles for 3–4 minutes until just tender. Reserve 1/4 cup of the cooking water, then drain.

   Time: PT4M

   Temperature: boiling

7. Deglaze with Noodle Water

   Return the skillet to low heat, pour the reserved noodle cooking water into the garlic‑ginger oil, add a pinch of salt, and stir to deglaze.

   Time: PT1M

   Temperature: low

8. Combine Noodles with Aromatics

   Add the drained noodles to the skillet, toss to coat, and cook for 2–3 minutes until heated through and glossy.

   Time: PT3M

   Temperature: medium-high

9. Finish with Heat and Fresh Veggies

   Stir in the Korean red pepper flakes, then add three‑quarters of the previously seared scallions and jalapeños. Toss quickly.

   Time: PT1M

   Temperature: medium

10. Plate and Garnish

    Serve the noodles directly from the pan or transfer to plates. Top with the remaining raw scallion greens and jalapeño slices for fresh crunch.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

12g

Carbohydrates

55g

Fat

16g

Fiber

4g