Fresh Asian Noodles

These noodles are delicious! They are refreshing with so many tasty flavors. Any fresh toppings work well. Cilantro, basil, green onions, bean sprouts. Feel free to explore! They make a satisfying main course or great side dish with roast chicken or fish.

Makes 4 side dish servings or 2 main course servings

16 ounces ramen noodles (I prefer fresh noodles, you can find them at most markets usually near tofu, but whatever you can find will work. Soba, udon, ramen)

6 garlic cloves (chopped fine)

6 inch piece ginger (peeled, grated)

6 scallions (thinly sliced, white separate from green)

1 jalapeno (thinly sliced) If you do not like spicy, omit

1/4 cup sesame oil

2 tablespoons Vegetable oil

1/4 cup reduced low-sodium soy sauce

2 tablespoons rice vinegar

1/2 bunch cilantro (chopped fine for garnish)

In medium saucepan over low-medium heat, add both oils. Let warm but not get hot. Add garlic, ginger, white parts of onions, jalapeño. Let warm though just enough to open everything up, not really cook them. About 3 minutes, do not let anything boil or brown. Turn off heat, add soy sauce, rice vinegar. Let sit to allow flavors to meld while the noodles cook.

Cook noodles according to package instructions.

Once noodles are cooled, add them to large bowl and add sauce. Top with cilantro, green parts of onions and fresh jalapeño if desired.

Optionally, add a few jammy eggs! Bring small sauce pan with water to boil, add eggs and cook 6-7 minutes, run under cool water. Peel, and serve over noodles.