Ginger-Scallion Ramen Noodles

• 1 (5") piece ginger, peeled, finely chopped (about 1/3 cup)
• 4 garlic cloves, finely chopped
• 1 large bunch scallions, very thinly sliced, divided
• 1/2 cup grapeseed or other neutral oil
• 2 Tbsp. low-sodium soy sauce
• 1 Tbsp. unseasoned rice vinegar
• 1 tsp. toasted sesame oil
• 1 tsp. freshly ground black pepper
• 1/2 tsp. sugar
• Kosher salt
• 4 (5-oz.) packages wavy ramen noodles, preferably fresh
• Toasted sesame seeds and chili oil (for serving)

1. Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.
2. Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed.
3. Meanwhile, cook noodles according to package directions; drain.
4. Toss noodles in a large bowl with as much or little sauce as you'd like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.

ginger, garlic, scallions, grapeseed, soy sauce, rice vinegar, sesame oil, freshly ground black pepper, sugar, kosher salt, wavy ramen noodles, sesame seeds

Taken from www.epicurious.com/recipes/food/views/ginger-scallion-ramen-noodles (may not work)