Asian Ginger Scallion Noodles (Print Version)

A vibrant dish featuring noodles tossed with ginger, scallions, and a savory-sweet soy glaze.

# 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)

# How to Make:

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 to 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. Toss well to evenly coat all noodles and heat through for 2 to 3 minutes.
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 fresh cilantro if desired.

# Expert Advice:

01 -
  • The entire thing comes together in 30 minutes—no complicated techniques or obscure ingredients needed.
  • That savory-sweet glaze clings to every strand and hits you with layers of umami that makes your taste buds wake up.
  • It's endlessly flexible, so you can throw in whatever vegetables you have or keep it minimal if that's your style.
02 -
  • Don't skip rinsing the noodles after cooking—it stops them from overcooking and prevents them from turning into a gluey mass when the glaze hits them.
  • The magic happens in the last 2-3 minutes when the glaze is heating through; this is when the flavors marry together, so don't rush it or skip this step thinking the sauce is already hot enough.
03 -
  • Toast your own sesame seeds in a dry pan for 30 seconds—store-bought is fine but fresh-toasted tastes like you actually care.
  • If your ginger is older and more fibrous, mince it extra fine or use a microplane so you don't end up with tough bits between your teeth.
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