Asian Ginger Scallion Noodles (Printable)

Tender noodles mixed with ginger, scallions, and a savory soy glaze for vibrant, flavorful meals.

# 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 (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:

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 until well combined. Set aside.
03 - Heat neutral oil in a large skillet or wok over medium heat. Add white parts of scallions, 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 to evenly combine with the aromatics.
05 - Pour soy glaze over noodles. Toss well to evenly coat and heat through for 2 to 3 minutes.
06 - Remove from heat. Add green parts of scallions and toss gently. Serve immediately, garnished with toasted sesame seeds, additional scallion greens, and cilantro if desired.

# Expert Tips:

01 -
  • It tastes like you ordered from your favorite spot, but costs a fraction and takes less time than delivery.
  • The aroma alone—ginger, garlic, and toasted sesame—fills your kitchen with something that makes people ask what you're cooking before they even walk in.
  • It's genuinely hard to mess up, and even small variations taste brilliant.
02 -
  • Don't rinse your noodles too aggressively after cooking—a quick rinse stops them from cooking further, but they need some starch clinging to them so the glaze sticks rather than slides off.
  • The difference between a good version and a great one often comes down to toasted sesame oil's quality; a cheap bottle tastes musty and metallic, while a proper one smells like you're in a roastery.
03 -
  • Keep your skillet or wok hot but not screaming—medium heat lets the aromatics bloom without burning, which can happen faster than you'd think with ginger and garlic.
  • Toasted sesame oil is worth buying in small quantities from a store where it turns over quickly; old sesame oil tastes rancid and will ruin an otherwise perfect dish, so freshness matters.
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