20 Min

• 1 pack Fresh Ramen Noodles
• 1 bunch Scallions, very thinly sliced
• 2 Eggs
• 1 1-inch piece Fresh Ginger, peeled and finely grated (about ¼ 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 water to boil. Place eggs in boiling water and cook 7 minutes. Remove with slotted spoon and run under cold water; then peel.

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 medium pot salted water 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 a sprinkle of sesame seeds and chili oil, if desired.