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Playing How to Make Garlic Ginger Noodles with Charred Scallions | Rachael Ray

Flavored with garlic, ginger and charred scallions and jalapenos, these vegetarian Korean-style noodles only take about ten minutes to make and are crazy delicious. You can't beat them for a quick and easy lunch, brunch, dinner or snack. If you want to serve them with Rach's Korean Garlic Bread Rolls, prepare them while the buns are baking. 

For another popular Asian noodle dish, check out Rach's Korean Gochujang Noodles.

Ingredients

  • Non-aerosol cooking spray
  • 2 bunches scallions, chopped into 1-inch pieces
  • 2 jalapeno peppers, seeded and chopped
  • Salt and pepper
  • ¼ cup olive oil
  • 2 inches ginger, peeled and finely chopped
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons Korean chili flakes or red pepper flakes
  • 1 pound fresh Korean noodles or linguini

Yield

Serves: 4

Preparation

Heat a pot of water to boil for noodles.   

Heat cast-iron skillet over medium-high heat.

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray
470

Add cooking spray to hot skillet and char the scallions and chili peppers until crisp and blackened at edges, 3 minutes. Season with salt and pepper and remove from pan. Add oil and turn off heat, then add ginger, garlic and chili flakes and let the residual heat in pan mellow them and infuse the oil.  

Cook noodles 4 to 5 minutes or linguini 7 minutes. Drain, then add to oil, toss and season with salt to taste. Top with scallions and chilis to serve.