Asian Ginger Scallion Noodles (Printable)

Tender noodles combined with ginger, scallions, and a savory soy glaze creating vibrant flavors.

# 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)

# 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 to 2 minutes until fragrant but not browned.
04 - Add cooked noodles to the skillet and toss to combine with the aromatic mixture.
05 - Pour soy glaze over noodles and toss well to ensure even coating. Heat through for 2 to 3 minutes.
06 - Remove from heat and add green scallion parts, tossing gently. Serve immediately garnished with toasted sesame seeds, additional scallion greens, and cilantro if desired.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together faster than delivery would arrive.
  • The ginger and scallion sauce is bold enough to make you feel like you really cooked, but forgiving enough that timing doesn't have to be perfect.
02 -
  • Don't skip the cold water rinse on your cooked noodles—it stops them from cooking further and keeps them from clumping together in a solid mass.
  • The white and green parts of scallions are genuinely different players: white parts mellow and sweeten with heat, green parts stay bright and fresh, so keeping them separate until the very end makes an actual difference in the final dish.
03 -
  • Prep everything before you start cooking—minced ginger, minced garlic, sliced scallions, mixed glaze—so you're never scrambling while things are heating up.
  • If you can't find dark soy sauce, use a tiny bit of molasses or an extra splash of regular soy sauce; it won't be identical but the dish stays delicious.
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