Asian Ginger Scallion Noodles (Print Version)

Vibrant noodles coated in ginger, scallions, and a rich soy glaze with a hint of spice and freshness.

# 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)

# How to Make It:

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, combine soy sauce, dark soy sauce, oyster sauce, brown sugar, rice vinegar, toasted sesame oil, and water. Whisk until sugar dissolves and set aside.
03 - Heat neutral oil in a large skillet or wok over medium heat. Add scallion whites, 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 thoroughly to combine with the aromatic mixture.
05 - Pour soy glaze over noodles and toss well to evenly coat. Heat through for 2-3 minutes, stirring occasionally.
06 - Remove from heat and add scallion greens. Toss gently to incorporate without bruising.
07 - Serve immediately, topped with toasted sesame seeds, additional scallion greens, and fresh cilantro if desired.

# Additional Tips::

01 -
  • Comes together faster than ordering takeout, and tastes infinitely better.
  • The ginger-scallion combination is so aromatic your whole kitchen smells like a restaurant.
  • One bowl feels indulgent enough for dinner but light enough to not regret it later.
02 -
  • Don't crowd your skillet or wok—cook the noodles in two batches if your pan isn't large enough, because overcrowding steams them instead of letting the glaze coat them properly.
  • The difference between good and great here is not overcooking the noodles initially; they'll have a tiny bit of resistance when you taste them at the sink, and that's exactly right.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds right before serving—they'll smell nutty and taste ten times better than straight from the jar.
  • Make the glaze while the noodles cook so you're never standing around waiting, and your timing stays tight and efficient.
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