Instructions

1. To make raw ginger scallion oil: Place 2 cups finely minced scallions and 2 teaspoons kosher salt (see Recipe Note below) in a large bowl and mix well with a large spoon, then add 1/2 cup finely minced ginger and mix again. Stir in 2 cups neutral oil, then place the bowl in the refrigerator and let steep for at least 2 hours or up to 12 hours before using. Use within 1 day of making.
2. To make cooked ginger scallion oil: Place 2 cups finely minced scallions and 2 teaspoons kosher salt in a large heat-safe bowl and mix well with a large spoon before adding 1/2 cup finely minced ginger and mixing again. In a saucepan, heat 2 cups neutral oil over medium-high heat until it reaches 300°F. Slowly pour the oil into the bowl over the scallion mixture and stir to combine. Let cool to room temperature, then transfer to an airtight container and store in the fridge for up to 1 week.
3. To make the noodles: Cook the noodles according to the package directions and drain well. Stir in the ginger scallion oil and divide among shallow serving bowls. Serve additional oil alongside, as well as any of the suggested toppings.