Ginger-Scallion Ramen Noodles
['1 (5") piece ginger, peeled, finely chopped (about 1/3 cup)', '4 garlic cloves, finely chopped', '1 large bunch scallions, very thinly sliced, divided', '1/2 cup grapeseed or other neutral oil', '2 Tbsp. low-sodium soy sauce', '1 Tbsp. unseasoned rice vinegar', '1 tsp. toasted sesame oil', '1 tsp. freshly ground black pepper', '1/2 tsp. sugar', 'Kosher salt', '4 (5-oz.) packages wavy ramen noodles, preferably fresh', 'Toasted sesame seeds and chili oil (for serving)']
Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.
Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed.
Meanwhile, cook noodles according to package directions; drain.
Toss noodles in a large bowl with as much or little sauce as you’d like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.
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