Asian Ginger Scallion Noodles (Printable)

Tender noodles with fresh ginger, scallions, and savory soy glaze create a quick, vibrant Asian-inspired dish.

# Ingredient List:

→ Noodles

01 - 12 oz wheat noodles such as lo mein, ramen, or spaghetti

→ Ginger Scallion Sauce

02 - 4 tablespoons neutral oil such as canola or grapeseed
03 - 4 scallions, finely sliced with 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 for color and depth
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, sliced thin
16 - Fresh cilantro leaves, optional

# How to Make:

01 - Cook noodles according to package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process. 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 parts of scallions, minced 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 thoroughly to combine with the fragrant base.
05 - Pour prepared soy glaze over noodles. Toss well to evenly coat all strands and heat through for 2 to 3 minutes.
06 - Remove from heat and add green parts of scallions. Toss gently to incorporate.
07 - Transfer to serving bowls immediately. Garnish with toasted sesame seeds, additional scallion greens, and fresh cilantro if desired.

# Expert Tips:

01 -
  • It's genuinely ready in 30 minutes, no shortcuts or cheating involved.
  • The aromatics bloom right in the pan, filling your kitchen with that addictive ginger-garlic perfume.
  • Every element tastes intentional—nothing feels like filler, which is rare for such a simple dish.
02 -
  • Overcooking the noodles means they'll turn mushy when you toss them with the hot sauce—undercooking them slightly before the pan saves you every time.
  • Don't skip toasting your own sesame seeds if you can; the difference between that nutty aroma and the dusty taste of pre-toasted is exactly why people ask for seconds.
03 -
  • Have every single ingredient prepped and waiting before you turn on the heat—once things start moving, there's no time to mince ginger.
  • If your glaze breaks or separates, add a splash of water and whisk it back together; this happens sometimes and isn't a failure, just a quick fix.
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