Ramen With Charred Scallions, Green Beans and Chile Oil Recipe (2024)

Costco sells brown rice ramen made by Lotus foods in a bag of 12. They do not have seasoning and are made with only two ingredients, brown rice and millet. They are fantastic!

You prepare the chili oil with 1/2 cup oil, but you don't use all of it in the recipe (2-3 tablespoons and more for serving, if desired. That's why the instructions say how long it can be stored!)

I used six blocks of ramen, and a whole 16oz bag of frozen french cut green beans. Tweens and adults really enjoyed it, but next time I will reduce the oil maybe to a scant third cup -- even with the greater quantity of ingredients I used, I found that the half cup of oil was too much.

Note to self: use ramps next spring

Considered adding tofu and/or mushrooms

I took the easy way out - instead of making the chili oil I used Laoganma chili crisp! No ramen at the grocery store so I used fine udon noodles which were great. Everything came together quickly - because the chili crisp was not "oily" I used tamari instead of salt to season at the end to add a bit of moisture. Really fantastic - I will serve the leftovers with stir-fried tofu.

A use for the green beans in my garden! The charred green beans.... I didn’t even know that was an option and something you could do in a pan inside. Delicious. That sesame oil sauce is perfect and I saved a bunch of it and have been putting a little on everything (breakfast scramble, hummus on a crispy rice circle with cucumber, it tastes good on everything). I added pan fried tofu to mine. Great meal for a meatless day.

This has to be one of the best things I’ve made from NYT. I appreciate how inexpensive the ingredients are and how it’s a new twist on “ramen” for me - no broth! Came out perfect.

Really good! We also added a couple dashes of tamari and it was the final touch that pulled it all together. Can’t wait to make it again now that I have leftover chili oil. 3 Tbs was plenty spicy (and we like spice!).

This was delicious! Next time I’ll mix a tablespoon of the chili oil into the ramen after it’s cooked. I left the ramen to sit in the colander and it kind of formed a big clump of noodles and was difficult to mix into the veggies. Otherwise it was really tasty, easy, and super cheap ingredients.

I agree with Cathi, the Lotus Foods brown rice ramen from Costco is delicious with this dish! I followed the recipe as written except that I added tofu. The whole family loved it! I used 6 blocks of ramen and 12 ounces of green beans for a family of 4...there were no leftovers!

My only complaint is that this supposedly makes 4 servings and yet my husband and I ate this all in one sitting. So good.

This was delicious. We love veggies so I doubled the green beans. I decreased the oil to 1/3c as suggested earlier because I like stronger flavors and thought it was perfect.

One could also utilize other dry pastas such as linguine, spaghetti, angel hair, etc., in place of the ramen noodles, and cooking them very al dente to preserve the firmness of texture....

We added miso broth to turn this in to a soup, it was delicious!

I didn’t love it. It was okay but overall too oily - not from a health perspective but from a taste and experience one. It just felt like there wasn’t that much flavor but the texture was excessively oily.

Outstanding veg meal, very versatile. I used organic ramen, and subbed chopped baby bok choy and oyster mushrooms for the green beans.

This was great. Use all the scallions! I thought it would be too much but it worked perfectly. Thinly slice the scallion whites as noted. Great recipe for a weeknight.

I love this recipe! I used premade chili crisp (from Trader Joe’s, not my favorite version) and it was still SO good. I added some pan fried tofu which worked well. About to make it again!

Thought this was just okay. I added tofu (marinated in soy sauce, toasted sesame oil, a little bit of honey, and rice vinegar, roasted for 20 min at 425), which was a nice addition. I added extra chili crisp and still found it bland.

This is so good. I have made it several times. It is so worth it to make the chili oil yourself — it is quick and easy and you can keep it in the refrigerator to use for so many things. I only used a small amount of it in the recipe. I also have made this with other kinds of pasta with great results one last suggestion, brown ground pork in a pan with a little soy sauce and salt and pepper and add at the end. It turns it into a very good version of this yummy meal.

Very oily and very little flavor from our point of view. I ended up adding miso and soy sauce to give it some umami. As written it tasted only of oily spice with no real flavor. Won't be making again.

Deliciously flavorful! Prep time is easily 30 min, but the actual cooking was fast.

I have made this an embarrassing number of times in the last 3-4 weeks. It's on permanent rotation, and my bf and I cannot get enough. We cook as directed (with the Sichuan peppercorns!) and have sometimes added steak or chicken at the end. There are no leftovers. Recipe for the oil as written barely provides enough for 2 preparations (we like it hot!).

Add your chili oil judiciously, as 2 tablespoons put it right at my limit for spiciness. I too had trouble with the ramen clumping together, but this was still a very successful dish.

Made per the recipe except that I also added shredded cabbage with the scallions because I only had one bunch of scallions. Fantastic! Will definitely make this one again.

This is delicious but chili oil is too hot. My mouth is burning. Cut red pepper flakes by half. Too, I modified in this way: in wok, I cooked green beans about 10 minutes to char, then set aside. Scallions as per recipe. I put cooked ramen in a deep platter, dressed lightly with chili oil, then topped with beans and scallions. No need to return everything to wok. A keeper!

This is a wonderful, delicious and darn quick recipe. That said, some ideas for adding to the flavor profile during cooking (amp the ginger and add cashews) and serving (provide kimchi and black garlic shoyu to add to the served ramen).

Step 4 should come with a warning! My oil immediately caught fire when I added it to the hot wok.

JP liked this! He said it was less effort than the fava bean toast, so totally worth it. We used bok choy instead of beans and topped the bowl with a soft boiled egg and sliced radish.