• 2 ½ cups thinly sliced scallions (greens and whites, from 1–2 large bunches)
• ½ cup finely grated peeled fresh ginger
• ¼ cup grapeseed or other neutral oil
• 1 ½ tsp. light soy sauce
• ¾ tsp. sherry vinegar
• ¾ tsp. kosher salt, plus more to taste
• 6 cups (1 lb.) cooked ramen noodles

Step 1
In a large bowl, stir together the the scallions, ginger, oil, soy sauce, sherry vinegar, and salt. Cover and refrigerate at least 15 minutes, or up to 2 days.

Step 2
When ready to serve, add the hot noodles to the bowl, toss well to coat with the sauce, and serve immediately.