Asian Ginger Scallion Noodles (Printable Version)

Silky noodles coated in ginger-scallion sauce, topped with sautéed greens for a fresh, balanced flavor.

# What You'll Need:

→ Noodles

01 - 12 oz wheat noodles (lo mein, udon, or ramen; use rice noodles for gluten-free)

→ 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 (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 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

# Directions:

01 - Cook noodles according to package directions. Drain and rinse with cold water, then set aside.
02 - Combine sliced scallions, minced ginger, and minced garlic in a heatproof bowl.
03 - Heat neutral oil in a small saucepan over medium-high heat until shimmering. Carefully pour the hot oil over the scallion-ginger mixture, allowing it to sizzle and bloom the aromatics.
04 - Stir soy sauce, rice vinegar, sesame oil, sugar, and white pepper into the oil mixture. Mix thoroughly and set aside.
05 - Heat oil in a large skillet or wok over medium-high heat. Add bok choy and snap peas, sprinkle with salt, and sauté for 2 to 3 minutes until tender-crisp. Remove from heat.
06 - Toss drained noodles with the ginger-scallion sauce until evenly coated.
07 - Divide sauced noodles among serving bowls and top with sautéed greens.
08 - Top each bowl with toasted sesame seeds, additional scallions, and sliced chili if desired. Serve immediately.

# Additional Tips::

01 -
  • The hot oil poured over ginger and scallions fills your kitchen with a fragrance so good you'll want to bottle it.
  • It comes together in 30 minutes but tastes like you fussed over it all evening.
  • Works beautifully as a vegetarian main or a flexible base for whatever protein you're in the mood for.
02 -
  • The oil must be genuinely hot when you pour it over the ginger and scallions—cold oil won't bloom the aromatics and you'll end up with a flat-tasting sauce that misses the whole point.
  • Don't rinse the cooked noodles if you prefer them stickier, but I find the cold rinse keeps them from clumping and makes the sauce coat more evenly.
03 -
  • Mince your ginger, scallions, and garlic as finely as you can—the smaller the pieces, the more surface area for that hot oil to work with, and the more aromatic your sauce will be.
  • If you end up with leftover noodles the next day, toss them in a pan with a splash of soy sauce and a drizzle of sesame oil to revive them, though they're honestly best served fresh.
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