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Garlic Ginger Noodles with Charred Scallions

Garlic Ginger Noodles with Charred Scallions


  • Non-aerosol cooking spray

  • 2 bunches scallions, chopped into 1-inch pieces

  • 2 jalapeño 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


Serves: 4

Heat a pot of water to boil for noodles.   

Heat cast-iron skillet over medium-high heat.

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.