Ramen With Charred Scallions, Green Beans and Chilli Oil #HettyMcKinnon

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A fabulous vegan recipe from Hetty Mckinnon
If you don’t want to make the chilli oil then it’s a pretty quick dish to whip up.
She says “Scallions – spring onions – can be so much more than a garnish. They bring an assertive pungency, but when cooked, they take on a sweet tenderness that is very pleasing to the palate. In this vegan recipe, treat spring onions as you would a bunch of greens.
Those packets of ramen noodles stashed in your pantry are perfect for this quick yet intensely satisfying weeknight noodle dish.
The chilli oil makes just enough for this dish, so if you want extra for future meals, make double….” adulterated from NYtimes cooking

For the Chile Oil:
2 tablespoons red-pepper flakes (see Tip)
1 ½ teaspoons kosher salt
½ cup neutral oil, such as grapeseed, vegetable or canola
1 (1-inch) piece ginger, peeled and finely chopped
2 garlic cloves, finely chopped
2 teaspoons toasted white sesame seeds
1 teaspoon sesame oil

For the Noodles:
4 packs ramen noodles, seasoning packs discarded
2 bunches spring onions (10 to 12 ), white and green parts separated and cut into 2-inch pieces
2 to 3 tablespoons neutral oil, such as grapeseed, vegetable or canola
green beans or bokchoy or brocollini, trimmed and halved diagonally
1 (2-inch) piece ginger, peeled and julienned
White pepper
1 tablespoon toasted white sesame seeds
pinch salt

  • You can buy chili oil or you can make it yourself …
  • 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.)
  • 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.
  • Slice the white parts of your scallions lengthwise, in half or quarters, depending on thickness, to make cooking faster.
  • 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/ greens, for 2 to 3 minutes, until charred.
  • Remove the beans from the wok, and set aside.
  • Heat the same wok or skillet over high, and when smoking, add 1 to 2 tablespoons of oil, along with the spring onions (white and green parts) and the ginger.
  • Allow the spring onions and ginger to sizzle for 20 to 30 seconds, to release their aromas, then stir-fry for 2 to 3 minutes, until the spring onions have a nice scorch.
  • 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 chilli oil.
  • Yum
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