During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

Rainy weather, no matter the season, makes me want a warm bowl of soup or noodles. During summer I opt for more noodles than broth because it’s hot and humid out and I don’t want to be in a warm kitchen simmering soup. This recipe is quick and decreases the amount of time spent in the kitchen over a warm stove. Rather than a brothy ramen, this recipe is more noodles than sauce. I use the noodles from ramen packets, saving the seasonings for other purposes like soups and broths for fall and winter. Adjust the seasoning and spice to preference and enjoy the warm noodles on the couch binge watching HGTV while the summer storms pass. —Justin Burke 

Spicy Scallion Ramen Noodles

Ingredients
⅓ cup fresh ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 cups scallions, thinly sliced
½ cup neutral oil
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon ground black pepper
1 teaspoon sesame oil
½ teaspoon sugar
Salt, to taste
4 5-ounce packages ramen noodles
1 cup toasted peanuts, chopped
Chili oil, garnish

Directions 

1. In a large bowl, stir together ginger, garlic, and ⅔ cups of scallions.
2. Using a small saucepan, heat oil over high until oil is hot but not smoking, about 2 minutes. Remove from heat and pour oil over the scallion mixture. Let sit for 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar, then season with salt. Let sit for 15 minutes. Taste and adjust seasonings.
3. Meanwhile, cook noodles according to package directions. Drain and toss with scallion sauce.
4. Top with peanuts and drizzle with chili oil.

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