Asian Ginger Scallion Noodles (Printer-friendly)

Silky noodles tossed in ginger scallion sauce, served with sautéed greens for a fresh, vibrant dish.

# What You'll 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 (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 (optional)

→ 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 (optional)
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, which 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 and top with sautéed greens.
08 - Garnish with toasted sesame seeds, extra scallions, and sliced chili if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, making it perfect for those nights when you're hungry but don't want to overthink dinner.
  • The ginger-scallion sauce hits that sweet spot between savory and aromatic, with a warmth that lingers long after you've finished eating.
  • It's naturally vegetarian and easily vegan, yet feels substantial enough to satisfy even the most devoted meat eaters at your table.
02 -
  • Don't skip the step of rinsing your cooked noodles with cold water—it stops them from cooking further and keeps them from clumping together.
  • The heat of the oil matters more than you'd think; if it's not hot enough, the scallions and ginger won't bloom properly, and you'll lose half the dish's aromatic punch.
  • Sauté your greens in a separate pan with separate oil so you can control their cooking time independently; adding them to the noodles too early means they'll wilt into submission by the time you serve.
03 -
  • Slice all your ingredients before you start cooking; this dish moves fast once you begin, and there's no time to pause and prep mid-stride.
  • If you're cooking for a crowd, you can make the sauce ahead and reheat it gently before tossing with the noodles; the flavor actually deepens after a few hours.
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