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

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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.

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Questions

How hot should the oil be for Ginger Scallion Noodles?

For Ginger Scallion Noodles, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What can I use instead of rice vinegar in Ginger Scallion Noodles?

The entry for Ginger Scallion Noodles calls for 2 tbsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I make Ginger Scallion Noodles gluten-free?

Yes. The gluten in Ginger Scallion Noodles 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.

Does Ginger Scallion Noodles contain sesame?

Yes: 2 tbsp toasted sesame oil and 2 tbsp toasted sesame seeds. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Ginger Scallion Noodles keep?

Refrigerate what is left of Ginger Scallion Noodles within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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