Ginger Scallion Noodles

Name: Ginger Scallion Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Chinese wheat noodles; 1 bunch green onions (scallions), thinly sliced; 1/4 cup fresh ginger, minced; 4 garlic cloves, minced; 1/2 cup vegetable oil; 2 tbsp toasted sesame oil; 1/4 cup soy sauce; 2 tbsp rice vinegar; 1 tsp salt; 1/2 tsp white pepper; 1 tsp sugar; 2 tbsp toasted sesame seeds; 1 cucumber, julienned

A simple yet addictively flavorful noodle dish featuring an aromatic ginger-scallion oil sauce. This classic Chinese lunch comes together quickly and showcases the perfect balance of fresh, savory flavors.

25 minEasyServes 4400 cal/serving

ChineseLunchStovetopVegetarianDairy-FreePork-Free

Ingredients

1 lb Chinese wheat noodles
1 bunch green onions (scallions), thinly sliced
1/4 cup fresh ginger, minced
4 garlic cloves, minced
1/2 cup vegetable oil
2 tbsp toasted sesame oil
1/4 cup soy sauce
2 tbsp rice vinegar
1 tsp salt
1/2 tsp white pepper
1 tsp sugar
2 tbsp toasted sesame seeds
1 cucumber, julienned

Instructions

1

Cook 1 lb Chinese wheat noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Drain well and set aside.
2

In a heatproof bowl, combine 1 bunch thinly sliced green onions (scallions), 1/4 cup minced fresh ginger, and 4 minced garlic cloves.
3

Heat 1/2 cup vegetable oil in a small saucepan until shimmering hot (around 350°F or 175°C).
4

Carefully pour the hot oil over the scallion mixture. It will sizzle intensely - this is what you want to release the aromatics.
5

Add 2 tbsp toasted sesame oil, 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tsp salt, 1/2 tsp white pepper, and 1 tsp sugar to the scallion-oil mixture. Stir well to combine.
6

Toss the cooked noodles with the ginger-scallion sauce until well coated.
7

Garnish with 1 julienned cucumber and 2 tbsp toasted sesame seeds before serving. The dish can be served warm or at room temperature.

Questions

Can I make Ginger Scallion Noodles gluten-free?

Yes. The gluten in this entry is 1 lb Chinese wheat noodles, 1/4 cup soy sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Ginger Scallion Noodles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Ginger Scallion Noodles?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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