Asian Ginger Scallion Noodles (Printable)

Noodles coated in a ginger scallion sauce with a rich soy glaze, perfect for easy weeknight dining.

# What You Need:

→ 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

# Directions:

01 - Cook the noodles according to package instructions until al dente. Drain and rinse briefly under cold water to stop cooking. Set aside.
02 - In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and water. Set aside.
03 - Heat the neutral oil in a large skillet or wok over medium heat. Add the white parts of the scallions, ginger, garlic, and red chili if using. Stir-fry for 1 to 2 minutes until fragrant but not browned.
04 - Add the cooked noodles to the skillet and toss to combine thoroughly with the aromatic base.
05 - Pour the soy glaze over the noodles. Toss well to evenly coat 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 - Serve immediately, garnished with toasted sesame seeds, additional scallion greens, and cilantro if desired.

# Expert Advice:

01 -
  • The entire meal comes together in 30 minutes, so weeknight dinner stress just vanishes.
  • Fresh ginger and scallions create an aroma so good your kitchen becomes the best part of your day.
  • One pan, minimal cleanup, maximum satisfaction—exactly what real cooking should feel like.
02 -
  • Oversalting happens when you use both regular and dark soy sauce without tasting first—start with just the regular soy and add dark gradually if you want that color.
  • The difference between soggy and perfect is rinsing your cooked noodles; cold water stops the cooking and saves the dish.
03 -
  • Toast your own sesame seeds in a dry pan for 30 seconds—the difference between flat and vibrant is worth that tiny effort.
  • Make the glaze first so it's ready the moment your noodles finish cooking; this keeps everything moving and prevents any step from feeling rushed.
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