Lately I’ve been having fun making all sorts of different ramen dishes. Fresh ramen is best for this dish if you can find it. Luckily here on Maui, a few select markets sell fresh Sun Noodle ramen. The original recipe from The NY Times calls for 3-ounce packages of ramen, however, Sun Noodle ramen comes in 5-ounce packages, so that is what I used here.
Anything that calls for fresh ginger gets my attention immediately. I love the refreshing flavor it brings to various dishes. There’s no shortage of it here. It’s used in the chile oil and also stir-fried with the ramen.
The chile oil is so easy to prepare and it tastes divine. Besides using it for this ramen recipe, you might drizzle it over soft cooked eggs served over rice, on tofu, over steamed bok choy or other greens.
We used flat green beans that we grew in the garden but you can use regular round green beans as well. Just make sure your wok or pan is hot so they get a nice char. The flavor of the charred beans adds so much flavor to this dish.
- Chile Oil:
- 1 tablespoon red pepper flakes
- ¾ teaspoon kosher salt
- ¼ cup grapeseed or canola oil
- 1 piece ginger (1/2-inch), peeled and finely chopped
- 1 garlic clove, minced
- 1 teaspoon roasted white sesame seeds
- ½ teaspoon sesame oil
- Noodles:
- 2 (4-5 ounce) packages fresh ramen (I use Sun Noodle brand)
- 1 bunch scallions (6 pieces), white and green parts separated and cut into 2-inch pieces
- 1 tablespoon grapeseed or canola oil
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 1 (1-inch) piece ginger, peeled and julienned
- ½ tablespoon roasted white sesame seeds
- salt and pepper
- Prepare the chile oil: Add the red pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, about 1-2 minutes. Remove from the heat and carefully pour the hot oil over the red pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (You can make the chile oil a few days in advance, store in an airtight jar in the refrigerator).
- Prepare the noodles: Bring a large pot of water to a boil. Add the ramen and cook according to package directions, until just tender. Drain, rinse with cold water and drain well again.
- Heat a wok or large deep skillet on high. When smoking hot, add ½ tablespoon oil, toss in the green beans and season with salt. Cook, tossing the beans for 2 - 3 minutes, until charred. Remove beans from the wok and set aside.
- Heat the same wok or skillet over high, and when smoking, add 1 tablespoon of oil, along with the scallions, both white and green parts, and the ginger. Allow the scallions and ginger to sizzle for 20 seconds, to release their aromas, then stir-fry for 2 - 3 minutes until the scallions have a nice scorch.
- Add the green beans and noodles back to the pan, along with 1 to 1½ tablespoons of chile oil, and season with salt and pepper to taste. Toss well to combine, just until the noodles are heated through (you want to keep the noodles chewy and not overcook them). Divide noodles between two bowls, top with roasted sesame seeds and more chile oil.
