MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ramen w/Charred Scallions, Green Beans & Chile Oil
Categories: Pasta, Vegetables, Chilies, Herbs
Yield: 4 servings

MMMMM-------------------------CHILE OIL------------------------------
2 tb Red-pepper flakes *
1 1/2 ts Kosher salt
1/2 c Neutral oil
1 (1") piece ginger; peeled,
- fine chopped
2 cl Garlic; fine chopped
2 ts Toasted white sesame seeds
1 ts Sesame oil

MMMMM--------------------------NOODLES-------------------------------
Kosher salt
4 (3 oz ea) pkg ramen noodles;
- w/o seasoning packs
2 bn Scallions; white & green
- parts separated, cut in 2"
- pieces
3 tb Neutral oil
10 oz Green beans; trimmed, halved
- diagonally
1 (2") piece ginger; peeled,
- julienned
White pepper
1 tb Toasted white sesame seeds

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.)

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"), 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.

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.

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.

* 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.

By: Hetty Mckinnon

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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