Asian ginger scallion noodles (Printable)

Tossed noodles with fresh ginger, scallions, and a savory soy glaze delivering a vibrant, umami-rich dish.

# 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)

# Directions:

01 - Cook the 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 the neutral oil in a large skillet or wok over medium heat. Add the white parts of the scallions, ginger, garlic, and red chili if using. Stir-fry for 1 to 2 minutes until fragrant but not browned.
04 - Add the cooked noodles to the skillet and toss to combine evenly with the aromatic mixture.
05 - Pour the soy glaze over the noodles. Toss well to evenly coat and heat through for 2 to 3 minutes.
06 - Remove from heat. Add the green parts of the scallions and toss gently. Serve immediately garnished with toasted sesame seeds, additional scallion greens, and cilantro if desired.

# Expert Tips:

01 -
  • It comes together faster than most takeout delivery, and your kitchen smells absolutely incredible the entire time.
  • The balance of heat, sweetness, and savory depth makes it genuinely addictive—you'll find yourself thinking about it days later.
  • Built-in flexibility means you can use whatever noodles or vegetables you have on hand without apologizing for it.
02 -
  • Don't overcook your noodles initially—they'll soften more when they hit the hot pan and glaze, and overcooked noodles will turn mushy and sad no matter how good your sauce is.
  • Keep the green parts of your scallions separate from the whites; adding them at the end preserves their fresh bite and prevents them from becoming an unrecognizable slime.
  • Room temperature soy glaze is actually fine—it doesn't need to be piping hot, so you can even make it while your noodles cook and not stress about timing.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 minutes if you have raw ones—the difference between stale and freshly toasted is genuinely life-changing.
  • Make the soy glaze the night before if you're meal prepping; it actually tastes better after the flavors have had time to get acquainted.
  • If your noodles are clumping during cooking, that's usually a sign they're still slightly cold when they hit the glaze—a quick toss separates them right away.
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