Teriyaki Glazed Cod With Ginger Scallion Ramen Noodles Recipe 45

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GINGER-SCALLION RAMEN NOODLES



Ginger-Scallion Ramen Noodles image

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Side     Noodle     Ginger     Garlic     Green Onion/Scallion     Sesame Oil     Sesame     Soy Sauce     Dairy Free     Peanut Free     Tree Nut Free     Vegetarian     Vegan

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

  • 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.
  • 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.
  • Meanwhile, cook noodles according to package directions; drain.
  • 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.

TERIYAKI GLAZED COD WITH GINGER SCALLION RAMEN NOODLES RECIPE - (4/5)



Teriyaki Glazed Cod with Ginger Scallion Ramen Noodles Recipe - (4/5) image

Provided by ruhroh

Number Of Ingredients 18

For the Ramen Noodles:
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons fresh lemon or lime juice
2 teaspoons grated fresh ginger
1 teaspoon sugar or honey
4 tablespoons vegetable oil, preferably peanut
1 tablespoon Asian sesame oil
2 3-ounce packages dried Ramen noodles
3 scallions, trimmed, white and green parts thinly sliced
3 tablespoons finely diced red pepper
1-1/2 tablespoons toasted sesame seeds, preferably white and black
For the Cod:
1/2 cup soy sauce
1/2 cup mirin or apple juice
1/4 cup brown sugar
1/4 cup Japanese sake
1-1/2 pounds skinless cod fillets

Steps:

  • Make the dressing and Ramen: In a lidded jar with a tight-fitting lid, combine the rice wine vinegar, soy sauce, lemon juice, ginger, and sugar. Shake until the sugar is dissolved. Add the vegetable and sesame oils and shake until emulsified. In the meantime, cook the Ramen in boiling water according to package directions. Discard or save the seasoning packets for another use. Drain the noodles, wash with cold running water, then drain again. Transfer to a medium mixing bowl. Re-shake the dressing if it has separated. Pour half the dressing over the noodles and toss to coat. Add the scallions and red bell pepper and toss, adding more dressing as needed. (If you have leftovers, the dressing is great on sliced cucumbers.) Garnish with sesame seeds. Cover and refrigerate until serving time. Note: The salad can also be served at room temperature. Make the Glaze for the Cod: Combine the soy sauce, mirin, brown sugar, and sake in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer the sauce until it is thick enough to coat the back of a spoon, about 15 minutes. Set aside. Start your grill and heat to 350 degrees. Pellet grills use indirect heating. If you are using a charcoal or propane be sure to set it up for indirect method. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray. (Or oil it with vegetable oil.) Arrange the fish on the foiled baking sheet and brush the fillets with the teriyaki glaze using a basting brush. Put the baking sheet on the grill grate. Cook the fish for 10 minutes, then brush again with the glaze. When the fish is opaque and cooked through-about 5 minutes more- glaze again, then remove from the grill. Transfer the cod fillets to plates and serve with the Ginger-Scallion Ramen.

CARAMELIZED-SCALLION NOODLES



Caramelized-Scallion Noodles image

The key here is the scallion dressing for the noodles and the bit of oyster sauce you drizzle on for depth and umami. Feel free to substitute in any meats, fish, tofu or vegetables you like for the toppings; this is just a template for any number of quick, delicious meals.

Provided by Francis Lam

Categories     weeknight, noodles

Time 20m

Yield 2 servings

Number Of Ingredients 9

Salt
6 ounces Chinese broccoli (or other cooking greens), cut into 2-inch pieces
10 ounces fresh noodles (or 6 ounces dry pasta)
6 tablespoons caramelized-scallion sauce (see recipe), or to taste
3 to 4 ounces cooked chicken, ham, tofu, mushrooms or whatever meaty thing you like, sliced, warm
2 soft-boiled eggs, halved
Oyster sauce, to taste
Soy sauce, to taste
Raw ginger or spicy pickles of your choice, julienne, for garnish

Steps:

  • Bring a pot of water to boil, and salt it well. Cook the Chinese broccoli until tender, about 4 minutes. Scoop the greens out with a skimmer, and dry well. Keep the water boiling.
  • Cook the noodles according to the package directions. As soon as they're drained, return them to the empty pot, off heat, and dress them with 6 tablespoons of the caramelized-scallion sauce, or to taste. Season with salt, if desired.
  • Divide the noodles into bowls, and top with the Chinese broccoli, the chicken (or whatever protein you choose) and the eggs. Drizzle oyster sauce on the Chinese broccoli, and season the eggs with a few drops of soy sauce. Top with a few pinches of julienne ginger or pickles, and serve immediately.

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