20 Min

• 1 pack Fresh Ramen Noodles
• 1 bunch Scallions, very thinly sliced
• 2 Eggs
• 1-inch piece Fresh Ginger, peeled and finely grated (about 1/4 cup)
• 3 Garlic Cloves, finely grated
• ½ cup Neutral Oil
• 2 Tbsp Soy Sauce
• 1 Tbsp Unseasoned Rice Vinegar
• 1 tsp Toasted Sesame Oil
• ½ tsp Sugar
• Sea Salt
• ½ tsp Freshly Cracked Pepper
• Chili Oil, for serving (optional)
• Sesame Seeds (optional)

Bring small pot of water to boil. Place eggs in boiling water and cook 7 minutes. Remove with slotted spoon and run under cold water; then peel. Save water for noodles.

In large bowl, combine ginger, garlic and two-thirds scallions, reserving other third.

Heat oil in small saucepan 2 minutes until hot, but not smoking. Pour hot oil over scallion mixture and stir well. Scallions will begin to wilt. Let sit 5 minutes before adding remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil and sugar; season with sea salt. Let sit 15 minutes until flavors meld. Taste and adjust seasonings.

Meanwhile, bring salted water back to boil. Cook ramen 30 seconds; then drain well and toss with scallion mixture. Divide between two plates or bowls. Cut eggs in half and add to each plate. Top with sprinkle of sesame seeds and chili oil, if desired.