The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.
Recipe information
Yield
4 servings
Ingredients
1
4
1
½
2
1
1
1
½
4
Preparation
Step 1
Stir ginger, garlic, and two-thirds of scallions in a large bowl.
Step 2
Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.
Step 3
Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.
Step 4
Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.
Leave a Review
Reviews (78)
Back to TopThis was an easy Friday night recipe when we're just too exhausted to make something more complicated. I used double the ginger, grated with a ginger grater and pressed the garlic. I think I'd like it more with some protein because after an hour, I'm already hungry. My Kindergartner are it happily and my husband asked why there wasn't more. I think like other reviewers mentioned, the steps are unnecessarily complicated. We didn't wait a full 5 or 15 minutes like it called for, because the noodles only take 3 minutes to cook and we didn't want to eat cold noodles. Throw it in and get it on the table!
Bethany
Ann Arbor, MI
11/11/2023
This was easy and flavorful, but far too oily for me. I know it was a scallion oil. I would make it again, but I would cut back on the oil a great deal and substitute some broth, not to make it a soup, just to cut back on the oil, or perhaps just add some of the scallion oil to each bowl (as is suggested in the instructions). A comment below complains there is not enough sauce to noodles. Commenter must have used the wrong amount of noodles because there is plenty of sauce to noodle.
Kristine
Los Angeles, CA
1/4/2023
We kicked this bad boy (boi?) up a notch by adding beans. So if you're interested in making this recipe your own, beans is not a bad way to go. Oh, and generally delicious :)
Anonymous
Austin, TX
9/13/2022
Love this! I used these ginger scallion noodles as the base for stir fried veggies and crispy tofu. Making it again tomorrow night :-).
OttawaRuth
Ottawa, Canada
1/23/2022
Yummy--halved the recipe and it was saucy enough--I did, per the last instruction, include chili oil, more specifically, a heaping spoonful of chili crunch, so it wasn't at all bland. Not part of the recipe, but my husband wanted me to scramble an egg and add bits to the noodles. We thought it a quick and delicious lunch or supper dish.
Janmaus
NC
12/24/2021
The sauce on its own was delicious, but with 4 packets of noodles the dish wasn’t saucy enough. I think if there were only two packets the sauce would’ve been perfect.
Anonymous
New York
10/23/2021
One of my favorite noodle recipes. I make this at least once every couple of weeks. Easy, delicious, and my three year old girl tears-it-the-eff-up. Thanks Andy!
David
Hyattsville, Maryland
9/18/2021