Ginger-Scallion Noodles

• 2 cloves garlic, minced
• 1 (5-inch) piece fresh ginger, grated (about 2 Tbsp.)
• 1-2 bunches of scallions, thinly sliced
• 1 serrano pepper, seeded and minced
• 1/3 cup neutral oil, such as grapeseed oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 ounces uncooked thin Chinese noodles
• 1 lime
• 2 tablespoons sesame seeds

1. Combine the first four ingredients (through serrano) in a large bowl. Warm grapeseed oil in a small saucepan over medium-high heat until bubbling, but not smoking. Pour hot oil mixture over ginger-scallion mixture and stir. (It's okay if scallions sizzle.)
2. Whisk together soy sauce, rice vinegar, sesame oil, salt, and pepper in a small bowl; stir into ginger-scallion mixture. Let stand for at least 15 minutes so the flavors can develop.
3. Meanwhile, cook noodles according to package instructions (omitting any included flavoring packets). Drain and pour ginger-scallion mixture over noodles and toss until completely coated. Squeeze juice of one lime over noodles. Divide into four bowls and top evenly with sesame seeds.

garlic, fresh ginger, bunches of scallions, serrano pepper, neutral oil, soy sauce, rice vinegar, sesame oil, kosher salt, black pepper, thin chinese noodles, lime, sesame seeds

Taken from www.myrecipes.com/recipe/ginger-scallion-noodles (may not work)