Asian Ginger Scallion Noodles (Print Version)

Silky noodles coated in ginger-scallion sauce paired with fresh sautéed greens for a vibrant dish.

# What You Need:

→ Noodles

01 - 12 oz wheat noodles such as 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 such as 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

→ Sautéed Greens

11 - 7 oz baby bok choy, chopped; or substitute 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
17 - Extra sliced scallions

# How To Make It:

01 - Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a heatproof bowl, combine the scallions, ginger, and garlic for the sauce.
03 - In a small saucepan, heat 1/4 cup neutral oil over medium-high heat until shimmering. Carefully pour the hot oil over the scallion-ginger mixture; it will sizzle.
04 - Stir in soy sauce, rice vinegar, sesame oil, sugar, and white pepper. Mix well and set aside.
05 - In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add the bok choy and snap peas, sprinkle with salt, and sauté for 2 to 3 minutes until just tender and vibrant. Remove from heat.
06 - Toss the drained noodles with the ginger-scallion sauce until evenly coated.
07 - Divide noodles among bowls. Top with sautéed greens.
08 - Garnish with toasted sesame seeds, extra scallions, and sliced chili if desired. Serve immediately.

# Expert Advice:

01 -
  • Quick and easy: On the table in 30 minutes with minimal prep.
  • Deeply aromatic: The hot-oil blooming technique unlocks the full fragrance of ginger, garlic, and scallion.
  • Flexible and forgiving: Works with lo mein, udon, ramen, or rice noodles — use whatever you have on hand.
  • Naturally vegetarian and vegan-adaptable: Simply choose egg-free noodles for a fully plant-based meal.
  • Endlessly customizable: Add protein, swap the greens, or dial up the heat to suit your mood.
02 -
  • Use a heatproof bowl: Pouring sizzling oil over the aromatics requires a ceramic or glass bowl — never plastic.
  • Don't overcook the greens: Two to three minutes is all bok choy and snap peas need; they should stay bright green and slightly crisp.
  • Rinse noodles after draining: Cold water stops the cooking and keeps the noodles from clumping together before saucing.
  • Add protein your way: Tofu, tempeh, or shredded chicken all work beautifully stirred in at the end.
  • Boost the heat: Stir chili oil directly into the ginger-scallion sauce for an extra fiery kick.
  • Check allergen labels: This dish contains soy and gluten; use tamari and rice noodles to make it gluten-free, and always verify ingredient labels.
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