Asian Ginger Scallion Noodles (Printable Version)

Tender noodles with ginger, scallions, and a savory soy glaze for a vibrant, quick meal.

# What You'll Need:

→ 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 with 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 to Follow:

01 - Bring a large pot of water to boil. Add wheat 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 mixing bowl, combine soy sauce, dark soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and water. Stir until sugar dissolves completely. Set aside.
03 - Heat neutral oil in a large skillet or wok over medium heat. Add the white parts of scallions, minced ginger, garlic, and sliced red chili if using. Stir-fry for 1 to 2 minutes until fragrant but not browned.
04 - Add the cooked noodles to the skillet. Toss thoroughly to combine and coat evenly with the aromatic oil mixture.
05 - Pour the prepared soy glaze over the noodles. Toss well to ensure even coating throughout. Continue cooking and stirring for 2 to 3 minutes until heated through.
06 - Remove from heat. Add the green parts of the scallions and toss gently to incorporate.
07 - Transfer to serving bowls immediately. Top with toasted sesame seeds, additional sliced scallion greens, and fresh cilantro leaves if desired.

# Additional Tips::

01 -
  • Ready in 30 minutes flat—no shortcuts, no compromises on flavor.
  • The kind of dish that tastes expensive but uses humble pantry staples you probably already have.
  • Naturally vegetarian with an easy vegan swap, so everyone at the table can eat it.
02 -
  • Don't overcook your noodles thinking they'll soften more in the pan—they won't, and mushy noodles ruin the whole experience.
  • The soy glaze needs to actually coat the hot noodles to work properly, so pour it in while the skillet is still hot and toss immediately.
  • If your sauce seems too thick, a splash of water fixes it; too thin, just cook it down for another minute while tossing.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes—the difference in flavor compared to pre-toasted is real and worth the three minutes of attention.
  • Prep all your ingredients before you start cooking because once the oil is hot and fragrant, you move fast and there's no time to hunt for the ginger.
  • Make double the sauce so you can adjust as you cook—you might want it thicker, thinner, saltier, or more sesame depending on your noodles and mood.
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