Asian Ginger Scallion Noodles (Printable)

Silky noodles tossed in ginger-scallion sauce and topped with sautéed greens for vibrant, balanced flavors.

# 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
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

# Directions:

01 - Cook noodles according to package instructions. Drain thoroughly and rinse with cold water to halt cooking. 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 into the bloomed aromatics. Mix thoroughly and set aside.
05 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add bok choy and snap peas, sprinkle with salt, and sauté for 2 to 3 minutes until tender and vibrant. Remove from heat.
06 - Toss the drained noodles with the ginger-scallion sauce until evenly coated throughout.
07 - Divide sauced noodles among bowls and top with sautéed greens.
08 - Garnish with toasted sesame seeds, extra scallions, and sliced chili if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • It comes together in half an hour, which means weeknight dinners suddenly feel restaurant-quality without the stress.
  • The ginger-scallion sauce is pure magic—that hot oil blooming over the aromatics creates something you'll want to drizzle on everything afterward.
  • It's naturally flexible and forgiving, adapting to whatever greens you have or proteins you want to add.
02 -
  • Don't skip the cold water rinse after cooking the noodles—it stops them from sticking together and keeps them from overcooking in the residual heat.
  • The ginger-scallion sauce tastes even better if you let it sit for 5–10 minutes after combining, as the flavors settle and deepen beautifully.
  • Toss the noodles with the sauce while both are relatively cool, or the noodles will become mushy from prolonged heat.
03 -
  • If you make the sauce ahead of time, it will keep in the refrigerator for up to three days, which means you can have this meal on the table even faster on a busy night.
  • The quality of your sesame oil matters more than you'd think—seek out brands that are clearly labeled as toasted, as that deep, nutty flavor is what makes the difference between good and extraordinary.
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