Asian Ginger Scallion Noodles (Print Version)

Silky noodles coated in savory ginger-scallion sauce, topped with fresh sautéed greens and toasted sesame seeds.

# What You'll Need:

→ Noodles

01 - 12 oz wheat noodles such as lo mein, udon, or ramen; use rice noodles for gluten-free option

→ Ginger Scallion Sauce

02 - 4 scallions, finely sliced
03 - 2 tablespoons fresh ginger, finely minced
04 - 3 garlic cloves, finely minced
05 - 1/4 cup neutral oil such as vegetable, canola, or grapeseed
06 - 2 tablespoons soy sauce; use tamari for gluten-free
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon toasted sesame oil
09 - 1 teaspoon sugar
10 - 1/2 teaspoon ground white pepper, optional

→ Sautéed Greens

11 - 7 oz baby bok choy, chopped; or substitute spinach, kale, or chard
12 - 3.5 oz snap peas or snow peas, trimmed
13 - 1 tablespoon neutral oil
14 - 1/2 teaspoon salt

→ Garnishes

15 - 1 tablespoon toasted sesame seeds
16 - 1 fresh chili, finely sliced, optional
17 - Extra sliced scallions

# How to Make It:

01 - Cook the noodles according to package instructions. Drain thoroughly, rinse with cold water, and set aside.
02 - In a heatproof bowl, combine the sliced scallions, minced ginger, and minced garlic for the sauce.
03 - In a small saucepan, heat 1/4 cup neutral oil over medium-high heat until shimmering. Carefully pour the hot oil over the scallion-ginger mixture; it will sizzle upon contact.
04 - Stir in soy sauce, rice vinegar, sesame oil, sugar, and white pepper into the oil-infused aromatics. Mix thoroughly and set aside.
05 - In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add the bok choy and snap peas, sprinkle with salt, and sauté for 2 to 3 minutes until tender and vibrant. Remove from heat.
06 - Toss the drained noodles with the ginger-scallion sauce until evenly coated.
07 - Divide the coated noodles among serving bowls and top each portion with the sautéed greens.
08 - Garnish with toasted sesame seeds, extra scallions, and sliced chili if desired. Serve immediately while noodles are warm.

# Additional Tips::

01 -
  • Ready in just 30 minutes from start to finish, perfect for busy weeknights
  • The hot oil technique creates an intensely aromatic ginger-scallion sauce that's restaurant-quality
  • Naturally vegetarian and easily adaptable to vegan diets with egg-free noodles
  • Packed with fresh, vibrant greens that add both nutrition and beautiful color
  • Minimal ingredients with maximum flavor impact
  • Highly customizable with your choice of noodles, greens, and protein additions
02 -
  • Always use fresh ginger and garlic rather than pre-minced versions for the brightest, most aromatic flavor
  • Don't skip the cold water rinse on the noodles—it stops the cooking process and prevents them from becoming mushy
  • Toast your sesame seeds in a dry pan for a few minutes before garnishing to intensify their nutty flavor
  • Keep all your ingredients prepped and ready before you start cooking, as the sautéing and assembly happen quickly
  • If the sauce seems too thick, thin it with a tablespoon or two of the noodle cooking water
  • For meal prep, store the sauce separately from the noodles and greens and toss together just before serving
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