[ad_1]
Soba noodles mixed with scallion-ginger oil sauce, topped with a fried egg, shichimi togarashi, extra scallions + sesame seeds. Serves two-ish, with extra sauce left. Check out how to make the scallion-ginger oil sauce in my story highlights!
__________________
To make the sauce: place thinly sliced scallions (2-3 from a bunch), minced ginger from a small 2-inch knob**, a couple grinds of white pepper and a pinch of salt into a large bowl heat-proof sturdy glass bowl. You want some headspace so the hot oil doesn’t bubble over.
__________________
Heat about 1 cup grapeseed oil in a small saucepan. When oil is shimmering and slightly smoking, carefully pour hot oil over the scallion-ginger mixture. Things should sizzle dramatically, so again, use a bowl that is bigger than you think you need. Stir gently, add in about 1-2 tsp of fish sauce or soy sauce and mix well. Use right away or let cool to room temp, cover and refrigerate.
__________________
Cook noodles of your choice according to package directions, mix with scallion-ginger oil sauce, top with a fried egg, sprinkle with shichimi togarashi, extra scallions + sesame seeds. Enjoy warm or at room temp!
__________________
**If you don’t want to slice/mince the scallions and ginger by hand, you can put both into the food processor, process the ginger first, scrape into a bowl, then process scallions. Add mixture into the large glass bowl with the seasonings and continue with the hot oil.
[ad_2]
Source
