Asian Ginger Scallion Noodles (Printable Version)

Noodles combined with ginger, scallions, and a savory soy glaze packed with umami flavors.

# Ingredient List:

→ 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)

# Steps:

01 - Bring a large pot of water to boil. Add noodles and cook according to package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process. Set aside.
02 - In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and water. Whisk until sugar dissolves completely. Set aside.
03 - Heat neutral oil in a large skillet or wok over medium heat. Add white scallion parts, minced ginger, garlic, and red chili if using. Stir-fry for 1 to 2 minutes until fragrant but not browned.
04 - Add cooked noodles to the skillet and toss thoroughly to distribute the fragrant oil and aromatics throughout.
05 - Pour the soy glaze over the noodles. Toss well to evenly coat all noodles and heat through for 2 to 3 minutes, stirring frequently.
06 - Remove from heat and add green scallion parts. Toss gently to incorporate. Serve immediately, garnished with toasted sesame seeds, additional scallion greens, and cilantro if desired.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, which means weeknight dinners stop feeling like a chore.
  • The soy glaze creates this perfect sweet-savory-tangy balance that makes you want to scrape the pan clean.
  • Aromatic ginger and scallions make it taste like you spent hours in the kitchen when you really didn't.
02 -
  • Separating the white and green scallion parts isn't just fussy cookbook talk—the whites release savory depth into the oil while the greens stay bright and fresh, creating contrast that makes the dish sing.
  • Rinsing your cooked noodles under cold water stops them from cooking further and prevents them from turning into a mushy clump when you heat them again in the pan.
  • Toasted sesame oil is absolutely not the same as regular sesame oil; the toasted version has been roasted and has that deep, nutty flavor you want in the final dish.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on—it wakes up their flavor and makes them taste like you really planned this meal.
  • Keep your cooked noodles slightly underdone if you're planning to reheat them, since they'll soften more when tossed with the hot glaze.
Return