Asian Ginger Scallion Noodles (Printer-friendly)

Tender noodles with ginger, scallions, and a soy glaze create a vibrant, flavorful dish bursting with umami.

# Required Ingredients:

→ Noodles

01 - 12 oz wheat noodles (lo mein, ramen, or spaghetti)

→ Ginger Scallion Sauce

02 - 4 tablespoons neutral oil (canola or grapeseed)
03 - 4 scallions, finely sliced (white and green parts separated)
04 - 2 tablespoons fresh ginger, finely minced
05 - 2 garlic cloves, minced
06 - 1 small red chili, finely sliced (optional)

→ Soy Glaze

07 - 4 tablespoons soy sauce
08 - 1 tablespoon dark soy sauce (optional)
09 - 1 tablespoon oyster sauce or vegan oyster sauce
10 - 1 tablespoon brown sugar
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - 2 tablespoons water

→ Garnish

14 - 1 teaspoon toasted sesame seeds
15 - 1 scallion, green part, thinly sliced
16 - Fresh cilantro leaves (optional)

# How-To Steps:

01 - Cook noodles according to package instructions until al dente. Drain and rinse briefly under cold water to stop cooking. Set aside.
02 - In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and water. Set aside.
03 - Heat neutral oil in a large skillet or wok over medium heat. Add white scallion parts, ginger, garlic, and red chili if using. Stir-fry for 1-2 minutes until fragrant but not browned.
04 - Add cooked noodles to the skillet and toss to combine thoroughly with the aromatics.
05 - Pour soy glaze over noodles. Toss well to evenly coat and heat through for 2-3 minutes until combined.
06 - Remove from heat. Add green scallion parts and toss gently to incorporate.
07 - Transfer to serving bowls immediately. Garnish with toasted sesame seeds, additional scallion greens, and cilantro if desired.

# Expert Suggestions:

01 -
  • Ready in 30 minutes flat, and most of that is just waiting for water to boil.
  • The ginger and scallion sauce tastes like you've been cooking all day when you haven't.
  • Somehow better than takeout because you can taste how fresh everything is.
02 -
  • Do not skip the brief rinse of the cooked noodles under cold water—it stops them from cooking further and keeps them from clumping together later.
  • Separating the white and green parts of scallions isn't fussy, it's essential; the whites need time to cook down into sweetness, while the greens stay crisp and bright at the end.
03 -
  • If you toast your own sesame seeds in a dry pan for two minutes before garnishing, the flavor becomes concentrated and almost caramel-like—it changes everything.
  • Make the glaze up to a day ahead and store it in the fridge; the flavors marry and deepen, and you've bought yourself time on a busy evening.
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