Ramen With Charred Scallions, Green Beans and Chile Oil
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons red-pepper flakes (see Tip)
- 1½teaspoons kosher salt
- ½cup neutral oil, such as grapeseed, vegetable or canola
- 1(1-inch) piece ginger, peeled and finely chopped
- 2garlic cloves, finely chopped
- 2teaspoons toasted white sesame seeds
- 1teaspoon sesame oil
- Kosher salt
- 4(3-ounce) packages ramen noodles, seasoning packs discarded
- 2bunches scallions (10 to 12 scallions), white and green parts separated and cut into 2-inch pieces
- 2 to 3tablespoons neutral oil, such as grapeseed, vegetable or canola
- 10ounces green beans, trimmed and halved diagonally
- 1(2-inch) piece ginger, peeled and julienned
- White pepper
- 1tablespoon toasted white sesame seeds
For the Chile Oil
For the Noodles
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
486 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 13 grams protein; 1604 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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, 2 to 3 minutes. Remove from the heat and very 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. (Chile oil can be stored in an airtight jar at room temperature for up to a month and indefinitely in the refrigerator.)
- Step 2
Prepare the noodles: Bring a large pot of salted water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.
- Step 3
Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.
- Step 4
Heat a wok or large (12-inch), deep skillet on high. When smoking hot, add 1 tablespoon of oil, toss in the green beans and season with salt. Cook, tossing the beans, for 2 to 3 minutes, until charred. Remove the beans from the wok, and set aside.
- Step 5
Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the scallions (white and green parts) and the ginger. Allow the scallions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the scallions have a nice scorch.
- Step 6
Add the green beans and noodles back to the pan, along with 2 or 3 tablespoons of the chile oil (reserve some for serving), and season with salt and pepper. Toss well to combine, just until the noodles are heated through. To serve, divide the noodles into bowls, top with toasted sesame seeds and more chile oil.
Tip
- If you want to add a tingly heat to your ramen, you can add 1 tablespoon Sichuan peppercorns and/or 1 tablespoon gochugaru (Korean red-pepper flakes) to the bowl with the red-pepper flakes when preparing the oil. To save on time, skip making your own chile oil, and use store-bought Sichuan chile oil.
Private Notes
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Cooking Notes
Cathi
Costco sells brown rice ramen made by Lotus foods in a bag of 12. They do not have seasoning and are made with only two ingredients, brown rice and millet. They are fantastic!
MJ
You prepare the chili oil with 1/2 cup oil, but you don't use all of it in the recipe (2-3 tablespoons and more for serving, if desired. That's why the instructions say how long it can be stored!)
Liz
I used six blocks of ramen, and a whole 16oz bag of frozen french cut green beans. Tweens and adults really enjoyed it, but next time I will reduce the oil maybe to a scant third cup -- even with the greater quantity of ingredients I used, I found that the half cup of oil was too much.
Ken
Note to self: use ramps next spring
Jim
Considered adding tofu and/or mushrooms
Jill E.
I took the easy way out - instead of making the chili oil I used Laoganma chili crisp! No ramen at the grocery store so I used fine udon noodles which were great. Everything came together quickly - because the chili crisp was not "oily" I used tamari instead of salt to season at the end to add a bit of moisture. Really fantastic - I will serve the leftovers with stir-fried tofu.
arierusan
A use for the green beans in my garden! The charred green beans.... I didn’t even know that was an option and something you could do in a pan inside. Delicious. That sesame oil sauce is perfect and I saved a bunch of it and have been putting a little on everything (breakfast scramble, hummus on a crispy rice circle with cucumber, it tastes good on everything). I added pan fried tofu to mine. Great meal for a meatless day.
sam
This has to be one of the best things I’ve made from NYT. I appreciate how inexpensive the ingredients are and how it’s a new twist on “ramen” for me - no broth! Came out perfect.
JonesyinDC
Really good! We also added a couple dashes of tamari and it was the final touch that pulled it all together. Can’t wait to make it again now that I have leftover chili oil. 3 Tbs was plenty spicy (and we like spice!).
Caroline
This was delicious! Next time I’ll mix a tablespoon of the chili oil into the ramen after it’s cooked. I left the ramen to sit in the colander and it kind of formed a big clump of noodles and was difficult to mix into the veggies. Otherwise it was really tasty, easy, and super cheap ingredients.
SF
I agree with Cathi, the Lotus Foods brown rice ramen from Costco is delicious with this dish! I followed the recipe as written except that I added tofu. The whole family loved it! I used 6 blocks of ramen and 12 ounces of green beans for a family of 4...there were no leftovers!
sadie
My only complaint is that this supposedly makes 4 servings and yet my husband and I ate this all in one sitting. So good.
wendy
This was delicious. We love veggies so I doubled the green beans. I decreased the oil to 1/3c as suggested earlier because I like stronger flavors and thought it was perfect.
Gregory
One could also utilize other dry pastas such as linguine, spaghetti, angel hair, etc., in place of the ramen noodles, and cooking them very al dente to preserve the firmness of texture....
caroline
We added miso broth to turn this in to a soup, it was delicious!
VT home cook!
First time commenting but feel like these additions to the recipe really go a long way! First, we add tofu (battered in cornstarch and nutritional yeast, baked for 25 min) and then at the end when the noodles are in the pan, we add a little sauce (soy sauce, mirin, rice vinegar) just to make it a bit less dry! It tastes awesome for us - maybe others will like our version too :)
Lori
I first tried this recipe a month ago, and since then I have made at least five times. It is perfect as is, and also delicious with any other veg subbed in (I have tried cabbage, mushrooms, bok choy, and zucchini). Also love this topped with some of Melissa Clark's spicy pressure cooker pork shoulder. This is an all around winner of a recipe.
Katy
We add shaved beef and it’s delicious!
MsG
so very very bland! Needs soy sauce, sugar, salt, everything...
notes to self
I didn’t love it. It was okay but overall too oily - not from a health perspective but from a taste and experience one. It just felt like there wasn’t that much flavor but the texture was excessively oily.
Ric
Outstanding veg meal, very versatile. I used organic ramen, and subbed chopped baby bok choy and oyster mushrooms for the green beans.
leecylee
This was great. Use all the scallions! I thought it would be too much but it worked perfectly. Thinly slice the scallion whites as noted. Great recipe for a weeknight.
sophie
I love this recipe! I used premade chili crisp (from Trader Joe’s, not my favorite version) and it was still SO good. I added some pan fried tofu which worked well. About to make it again!
Rachel
Thought this was just okay. I added tofu (marinated in soy sauce, toasted sesame oil, a little bit of honey, and rice vinegar, roasted for 20 min at 425), which was a nice addition. I added extra chili crisp and still found it bland.
LM
This is so good. I have made it several times. It is so worth it to make the chili oil yourself — it is quick and easy and you can keep it in the refrigerator to use for so many things. I only used a small amount of it in the recipe. I also have made this with other kinds of pasta with great results one last suggestion, brown ground pork in a pan with a little soy sauce and salt and pepper and add at the end. It turns it into a very good version of this yummy meal.
Webo66
Very oily and very little flavor from our point of view. I ended up adding miso and soy sauce to give it some umami. As written it tasted only of oily spice with no real flavor. Won't be making again.
Carol D
Deliciously flavorful! Prep time is easily 30 min, but the actual cooking was fast.
PrettySwearyLady
I have made this an embarrassing number of times in the last 3-4 weeks. It's on permanent rotation, and my bf and I cannot get enough. We cook as directed (with the Sichuan peppercorns!) and have sometimes added steak or chicken at the end. There are no leftovers. Recipe for the oil as written barely provides enough for 2 preparations (we like it hot!).
Mary
Add your chili oil judiciously, as 2 tablespoons put it right at my limit for spiciness. I too had trouble with the ramen clumping together, but this was still a very successful dish.
Annie B
Made per the recipe except that I also added shredded cabbage with the scallions because I only had one bunch of scallions. Fantastic! Will definitely make this one again.
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