Asian Ginger Scallion Noodles (Printable)

Silky noodles tossed in a vibrant ginger-scallion sauce, balanced with sautéed greens for freshness and flavor.

# What You'll Need:

→ Noodles

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

→ 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
06 - 2 tablespoons soy sauce
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
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

# Method:

01 - Cook noodles according to package instructions. Drain thoroughly, rinse with cold water, and set aside.
02 - In a heatproof bowl, combine the sliced scallions, minced ginger, and minced garlic.
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, which will sizzle upon contact.
04 - Stir in soy sauce, rice vinegar, sesame oil, sugar, and white pepper. Mix until fully incorporated and set aside.
05 - In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add 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 throughout.
07 - Divide coated noodles among serving bowls and top with sautéed greens.
08 - Top each bowl with toasted sesame seeds, extra scallions, and sliced chili if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you fussed over it for hours.
  • The sauce is so good you'll find yourself licking the bowl when nobody's looking.
  • Flexible enough to use whatever greens you have on hand without losing its soul.
02 -
  • Do not skip the hot oil step; this blooms the ginger and scallions into something transcendent, not just raw and sharp.
  • Cold rinsed noodles are your friend here—they won't stick together and they'll absorb the sauce more evenly than warm ones.
  • The greens should finish cooking right before you serve, so they stay bright and crisp rather than turning into sad brown bits.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds just before serving—they'll taste more nutty and fragrant than they would straight from the jar.
  • If your sauce breaks or looks thin, it's probably fine; sesame oil can separate, but a quick stir and it comes back together perfectly.
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