Simple Ginger-Scallion Noodles

Name: Simple Ginger-Scallion Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 250 g dried noodles (Lo mein or spaghetti); 6 pcs scallion (trimmed, cut into 2-inch lengths, then thinly sliced lengthwise); 2 tbsp ginger (peeled, finely julienned); 3 tbsp soy sauce; 1 tsp dark soy sauce (for color); 1 tbsp rice vinegar; 0.5 tsp sugar; 4 tbsp oil (neutral, like sunflower or peanut); 1 pinch salt; 0.5 tsp red chili flakes (adjust to taste)

RATING

0.0/5

TASTE SCORE

8/10

Quick, aromatic noodles tossed in a sizzling ginger-scallion oil. The magic happens when hot oil hits fresh aromatics, releasing an incredible fragrance that coats every strand. This 10-minute pantry meal is savory, slightly spicy, and deeply satisfying.

PREP

COOK

10m

SERVES

1 CUP

374 cal

SERVINGS

METHOD · 6 STEPS

boil · ~8 min
Cook the noodles until just tender.
Bring a large pot of water to a rolling boil. Add the dried noodles and cook according to package directions until al dente. Reserve 1/2 cup of the cooking water, then drain the noodles in a colander. Rinse briefly under cold water to stop cooking, drain well.
TIPRinsing the noodles removes excess starch and prevents them from clumping together.
prep · ~4 min
Prepare the ginger and scallions.
While the noodles cook, peel and finely julienne the ginger. Trim the scallions, cut into 2-inch lengths, then slice each piece lengthwise into thin strips. Pile the ginger and scallions together on a heatproof plate or in a large heatproof bowl.
mix · ~1 min
Combine the sauce ingredients.
In the large mixing bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, sugar, and red chili flakes. Add the drained noodles and toss until evenly coated. Add a splash of reserved noodle water if the noodles seem dry.
TIPTossing the noodles in the sauce while they are still slightly damp helps the sauce cling to every strand.
fry · ~2 min
Sizzle the oil over the ginger and scallions.
Heat the 4 tablespoons of oil in a small saucepan over high heat until it shimmers and nearly smokes, about 1-2 minutes. Carefully and immediately pour the hot oil directly over the piled ginger and scallions. It should hiss and sizzle violently.
TIPMake sure everyone steps back. The hot oil will splatter when it hits the aromatics, releasing an incredible fragrance.
assemble · ~1 min
Toss the aromatic oil with the noodles.
Scrape the ginger, scallions, and all the infused oil into the bowl with the sauced noodles. Sprinkle with the pinch of salt and toss vigorously with tongs until every strand is glossy, coated, and evenly distributed with the herbs.
serve
Serve immediately.
Divide the noodles among serving bowls, making sure each portion gets a generous pile of the caramelized ginger and scallions. Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a neutral oil with a high smoke point so the aromatics sizzle without burning.
2
Julienne the ginger as thinly as possible for maximum surface area and fragrance.
3
Don't skip rinsing the noodles—it prevents clumping and ensures even sauce coating.
4
Let the oil heat until it just starts to shimmer and smoke for the best sizzle effect.
5
Reserve extra pasta water beyond 1/2 cup to loosen the noodles as needed.
6
Freshly julienned ginger and scallions yield far more aroma than pre-cut versions.
7
Taste and adjust chili flakes after tossing to control heat without overwhelming the dish.