Asian Ginger Scallion Noodles (Printable)

Vibrant noodles with ginger, scallions, and a savory soy glaze for a flavorful, quick weeknight meal.

# What Goes In:

→ Noodles

01 - 12 oz wheat noodles such as lo mein, ramen, or spaghetti

→ Ginger Scallion Sauce

02 - 4 tablespoons neutral oil such as canola or grapeseed
03 - 4 scallions, finely sliced with white and green parts separated
04 - 2 tablespoons fresh ginger, finely minced
05 - 2 garlic cloves, minced
06 - 1 small red chili, finely sliced, optional

→ Soy Glaze

07 - 4 tablespoons soy sauce
08 - 1 tablespoon dark soy sauce, optional
09 - 1 tablespoon oyster sauce or vegan oyster sauce
10 - 1 tablespoon brown sugar
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - 2 tablespoons water

→ Garnish

14 - 1 teaspoon toasted sesame seeds
15 - 1 scallion green part, sliced thin
16 - Fresh cilantro leaves, optional

# How to Make It:

01 - Bring a large pot of water to boil and cook noodles according to package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process. Set aside.
02 - In a small mixing bowl, combine soy sauce, dark soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and water. Stir until sugar dissolves completely. Set aside.
03 - Heat neutral oil in a large skillet or wok over medium heat. Add the white parts of scallions, minced ginger, garlic, and red chili if using. Stir-fry for 1 to 2 minutes until fragrant without allowing to brown.
04 - Add the cooked noodles to the skillet and toss thoroughly to combine with the aromatics.
05 - Pour the prepared soy glaze over the noodles. Toss well to evenly coat all strands and heat through for 2 to 3 minutes.
06 - Remove from heat. Add the green parts of the scallions and toss gently to incorporate.
07 - Transfer to serving plates immediately. Garnish with toasted sesame seeds, additional sliced scallion greens, and fresh cilantro if desired.

# Expert Advice:

01 -
  • Ready in 30 minutes — just 15 minutes of prep and 15 minutes of cooking make this a perfect weeknight meal.
  • Deep, layered umami — a combination of soy sauce, dark soy sauce, oyster sauce, and toasted sesame oil creates an irresistibly complex glaze.
  • Easily vegan — simply swap the oyster sauce for a vegan alternative or extra soy sauce.
  • Pantry-friendly — most ingredients are staples you likely already have on hand.
  • Endlessly adaptable — add vegetables, adjust the heat, or pile on extra garnishes to make it your own.
02 -
  • Don't skip the cold rinse — rinsing noodles briefly stops overcooking and prevents clumping, making them easier to toss in the wok.
  • Mix the glaze first — having the soy glaze ready before you start cooking means you can add it quickly once the noodles are in the pan.
  • Low and slow on the aromatics — keep the heat at medium and stir-fry the ginger, scallion whites, and garlic for no more than 1–2 minutes to release fragrance without burning.
  • Use a large wok or skillet — ample surface area ensures the noodles toss evenly and pick up the glaze on every strand.
  • For shellfish allergies — use vegan oyster sauce and always check ingredient labels before cooking.
  • Boost with extra veggies — sautéed mushrooms, shredded carrots, bok choy, or snap peas all work beautifully stirred in at step 4.
  • Serve immediately — these noodles are best enjoyed hot, straight from the skillet, while the glaze is at its most glossy and fragrant.
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