Asian Ginger Scallion Noodles (Print Version)

Tender noodles combined with fresh ginger, scallions, and a savory soy glaze for a vibrant, easy meal.

# Components:

→ 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)

# Method:

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 evenly with the aromatic mixture.
05 - Pour soy glaze over noodles and toss thoroughly to evenly coat. Heat through for 2–3 minutes, stirring constantly.
06 - Remove from heat. Add green scallion parts and toss gently. Transfer to serving bowls and garnish with toasted sesame seeds, additional scallion greens, and cilantro if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes with flavors that taste like you spent hours on them.
  • The ginger-scallion base wakes up your mouth in the best way, and that soy glaze coats every noodle strand perfectly.
02 -
  • Don't oversoak the noodles in water after cooking—a quick rinse is all you need, or they'll turn mushy and won't absorb the glaze properly.
  • The difference between a flat, one-note dish and something that makes you close your eyes is the balance of sweet, salty, and tangy in that glaze, so taste it before it goes on the noodles and adjust if you need to.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds right before serving—the warmth releases their aroma and makes them taste alive.
  • If your oyster sauce has been sitting for a while, give it a gentle shake before measuring; the liquids can separate and you might get an uneven pour.
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