Name: Ginger Scallion Noodles
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 400 grams (14 ounces) dry ramen noodles or soba noodles (or 600 grams/1 1/3 pound fresh ramen noodles); 1 teaspoon canola oil; 5 green onions, roughly chopped; 2 garlic cloves, roughly chopped; One 3-centimeter (1 1/2-inch) piece of ginger, minced; 1/2 teaspoon crushed red pepper flakes, plus more for serving; 3 tablespoons (42 grams) butter; 2 handfuls baby spinach; 3 to 5 tablespoons (45 to 75 milliliters) soy sauce, divided; 1 lime, juiced; 1 large handful enoki mushrooms; White and black sesame seeds, toasted

Directions

Bring a medium saucepan of salted water to a boil over high heat. Add the noodles and cook according to package directions. Reserve about 1/2 cup of the cooking water, drain the rest and set the noodles and reserved water aside.
Meanwhile, heat a medium skillet over medium. Add the oil, onions, garlic, ginger and red pepper flakes. Cook for 1 minute. Add the butter and stir to melt. Salt to taste.
Transfer to a blender or food processor along with the spinach, 2 tablespoons of soy sauce and lime juice. Blend until smooth, adding enough of the reserved water to get a saucy consistency. Season with 1 to 2 more tablespoons of soy sauce, if needed.
Place the pan back over medium heat and add the mushrooms. Cook until softened and lightly golden, about 2 minutes. Add 1 tablespoon of soy sauce and cook just until fully absorbed.
Add the noodles back into the saucepan and add the sauce. Toss to coat, adding a little more of the reserved cooking liquid, if needed. To serve, top with the mushrooms, sesame seeds and red pepper flakes.

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