This is a versatile and interesting way to prepare noodles and it's super quick. Serve it with fish or, in the summer, a few lovely ribbons of steak straight off of the BBQ. Bonus: Pack it up for a delish lunch the next day!
By Joshna Maharaj
2 1/2 cups (1-2 large bunches) scallions, green and white parts, thinly sliced
1/3 cup fresh ginger, minced
1/4 cup grapeseed oil
2 tsp light soy sauce
1 tsp sherry vinegar
3/4 tsp salt
1 lb. noodles (rice, wheat, soba etc.)
1/2 cup frozen edamame beans, shelled
chili oil, for serving
- In a medium bowl, combine scallions, ginger, oil, soy, vinegar, and salt. Allow to sit for 15 minutes.
- Bring a large pot of salted water to a boil and cook noodles according to the package directions. When pasta is 5 minutes from being done, add edamame to pot and stir.
- Drain pasta and edamame in a colander, reserving about 1 cup of pasta water. In a large bowl, add 1 cup ginger scallion sauce, pasta, edamame and about a third of pasta cooking water and toss gently to coat. Drizzle liberally with chili oil and enjoy.