Asian Ginger Scallion Noodles (Printable Version)

Silky noodles with ginger-scallion sauce and sautéed greens create a vibrant, fresh main dish.

# What You 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 such as vegetable, canola, or grapeseed
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

# Steps:

01 - Cook the 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 and bloom the aromatics.
04 - Stir in soy sauce, rice vinegar, sesame oil, sugar, and white pepper. Mix until well combined 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 throughout.
07 - Divide the dressed noodles among serving bowls. Top each portion with the sautéed greens.
08 - Garnish with toasted sesame seeds, extra scallions, and sliced chili if desired. Serve immediately while hot.

# Expert Pointers:

01 -
  • The ginger-scallion sauce comes together in pure theater, sizzling and releasing aromas that fill your whole kitchen within seconds.
  • It's flexible enough to adapt to whatever greens you have on hand, making it feel fresh every time you make it.
  • Ready in under 30 minutes but tastes like you spent way more effort than you actually did.
02 -
  • Don't skip the oil-heating step thinking you can just mix cold oil with the aromatics—that hot oil releases the ginger and garlic into something aromatic and sweet instead of raw-tasting and harsh.
  • Oversaucing is actually impossible here; the noodles soak up way more sauce than you'd expect, so if it looks generous, trust it.
03 -
  • If you want deeper flavor, infuse your oil with a dried chili or two while it heats, then fish them out before pouring it over the aromatics.
  • Toasting your sesame seeds in a dry pan for 30 seconds before garnishing makes them taste twice as nutty and intense.
Go Back