Asian Ginger Scallion Noodles (Printable Version)

Noodles coated in ginger-scallion sauce with sautéed greens, delivering vibrant flavors and fresh textures.

# What You'll 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 the noodles according to package instructions. Drain thoroughly, rinse with cold water, and set aside.
02 - In a heatproof bowl, combine the scallions, ginger, and 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. Mix thoroughly 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 tender and vibrant. Remove from heat.
06 - Toss the drained noodles with the ginger-scallion sauce until evenly coated.
07 - Divide noodles among serving bowls and top with sautéed greens.
08 - Garnish with toasted sesame seeds, extra scallions, and sliced chili if desired. Serve immediately.

# Expert Tips:

01 -
  • The ginger-scallion sauce is so ridiculously good that you'll find yourself making extra just to have on hand for rice, roasted vegetables, or even eggs.
  • It comes together in 30 minutes, which means you can have dinner on the table before anyone even mentions being hungry.
  • The contrast between the warm, aromatic noodles and the bright, crisp greens makes every bite feel intentional and balanced.
02 -
  • Don't let the oil cool completely before pouring it over the scallion-ginger mixture—it needs that heat to bloom everything properly and create that incredible aroma.
  • The sauté greens are supposed to stay slightly crisp, not collapse into nothing; 2 to 3 minutes is all they need, and the residual heat will continue cooking them slightly after you remove them from the pan.
03 -
  • Make extra ginger-scallion sauce and keep it in a jar in your fridge—it's incredible on rice, roasted vegetables, or scrambled eggs, and it lasts about a week.
  • If you're cooking for a crowd, prepare all your ingredients beforehand and plate the noodles individually rather than tossing everything in one massive bowl; it looks better and tastes fresher.
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