Scallion Dry Ramen

By Coco et Cocoa
September 29, 2014
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Author Notes: Practically bare naked, the scallions are completely transformed into sweet bits of caramelized umami by the frying, and believe me (for your own benefit) when I say that this is simplicity at its best.Coco et Cocoa

Serves: 2

  • 1/2 cup neutral flavoured oil, such as avocado or rice bran
  • 1 bunch scallions, thinly sliced
  • 2 packets fresh ramen or thin udon noodles
  • 1 teaspoon fine sea salt
  • 1 pinch ground white pepper
  1. Heat the oil in a saucepan until hot and shimmery. A piece of scallion dropped in should bubble vigourously. Tip in all of the scallions at once and fry, stirring occasionally, until well browned and crisp. This will take about 8 minutes. Remove from the heat and stir in the salt and pepper.
  2. Cook the noodles as directed on the package. Rinse under hot water and drain thoroughly. Toss the noodles with the fried scallion oil and serve immediately!

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