Save to Pinterest Experience the vibrant flavors of Asian-inspired cuisine with these Ginger Scallion Noodles. This aromatic dish pairs silky wheat noodles with a savory, hand-crafted sauce and fresh sautéed greens for a perfectly balanced meal that comes together in just 30 minutes.
Save to Pinterest The secret to this dish lies in the technique of pouring shimmering hot oil over freshly minced aromatics. This creates a fragrant, savory dressing that coats every strand of noodle, while the quickly sautéed greens provide a bright, crisp contrast.
Ingredients
- Noodles: 350 g (12 oz) wheat noodles (lo mein, udon, or ramen; or rice noodles for gluten-free)
- For the Sauce: 4 scallions (finely sliced), 2 tbsp fresh ginger (minced), 3 garlic cloves (minced), 1/4 cup neutral oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp sugar, 1/2 tsp ground white pepper
- For the Greens: 200 g (7 oz) baby bok choy (chopped), 100 g (3.5 oz) snap peas (trimmed), 1 tbsp neutral oil, 1/2 tsp salt
- Garnishes: 1 tbsp toasted sesame seeds, 1 fresh sliced chili, extra scallions
Instructions
- Step 1: Boil the Noodles
- Cook the noodles according to package instructions. Drain well, rinse with cold water to stop the cooking process, and set aside.
- Step 2: Prep Aromatics
- In a heatproof bowl, combine the sliced scallions, minced ginger, and minced garlic.
- Step 3: Sizzle the Oil
- Heat 1/4 cup of neutral oil in a small saucepan over medium-high heat until shimmering. Carefully pour the hot oil over the scallion-ginger mixture and let it sizzle.
- Step 4: Finalize Sauce
- Stir the soy sauce, rice vinegar, sesame oil, sugar, and white pepper into the aromatic oil. Mix well.
- Step 5: Sauté the Greens
- Heat 1 tablespoon of oil in a large skillet or wok. Add the bok choy and snap peas, sprinkle with salt, and sauté for 2–3 minutes until vibrant and tender.
- Step 6: Toss and Combine
- Toss the drained noodles with the ginger-scallion sauce until evenly coated. Divide into bowls and top with the sautéed greens.
- Step 7: Serve
- Garnish with sesame seeds, extra scallions, and sliced chili. Serve immediately.
Zusatztipps für die Zubereitung
Using the right tools makes a difference. Ensure you use a heatproof bowl for the oil infusion and a large skillet or wok to keep the greens crisp. A fine-mesh strainer is essential for properly draining and rinsing the noodles to maintain their silky texture.
Varianten und Anpassungen
You can easily customize this dish by adding protein such as tofu, tempeh, or shredded chicken. To make it gluten-free, substitute rice noodles and use tamari instead of soy sauce. If you prefer more spice, stir a spoonful of chili oil into the finished sauce.
Serviervorschläge
Serve these noodles immediately while warm. The contrast between the savory ginger-scallion oil and the fresh, crunchy greens is best enjoyed right after tossing. For a complete meal, serve alongside a light cucumber salad or crispy spring rolls.
Save to Pinterest Whether you are looking for a satisfying vegetarian lunch or a quick dinner, these Ginger Scallion Noodles provide a restaurant-quality experience right in your own kitchen. Enjoy the perfect balance of heat, salt, and freshness in every bite.
Questions & Answers
- → What type of noodles work best?
Wheat noodles like lo mein, udon, or ramen suit this dish well. For gluten-free alternatives, rice noodles are recommended.
- → Can I use other greens besides bok choy?
Yes, spinach, kale, or chard make excellent substitutes and add similar freshness and texture.
- → How is the ginger-scallion sauce made?
The sauce combines minced ginger, scallions, and garlic with hot neutral oil poured over, then mixed with soy sauce, rice vinegar, sesame oil, and sugar for a balanced, aromatic flavor.
- → Can I add protein to this dish?
Certainly. Tofu, tempeh, or shredded chicken can be added for extra protein and heartiness.
- → Is this dish spicy?
By default, it’s mild, but adding fresh chili slices or chili oil can introduce a pleasant heat to the flavors.
- → How to make this gluten-free?
Use rice noodles and substitute tamari for regular soy sauce to avoid gluten.