Asian Ginger Scallion Noodles (Print Version)

Tender noodles coated in aromatic ginger-scallion sauce with sautéed greens for freshness and flavor.

# Components:

→ 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 noodles according to package instructions. Drain and rinse with cold water, then set aside.
02 - In a heatproof bowl, combine sliced scallions, minced ginger, and minced garlic.
03 - Heat 1/4 cup neutral oil in a small saucepan over medium-high heat until shimmering. Carefully pour the hot oil over the scallion-ginger mixture, stirring gently as it sizzles.
04 - Stir in soy sauce, rice vinegar, sesame oil, sugar, and white pepper. Mix thoroughly and set aside.
05 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add bok choy and snap peas, sprinkle with salt, and sauté for 2 to 3 minutes until tender and vibrant. Remove from heat.
06 - Toss 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. Serve immediately.

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive.
  • The sauce is pure aromatic magic, and once you taste it, you'll be making it for everything.
  • Those greens stay bright and crisp, giving you something fresh and real alongside the richness.
02 -
  • The oil absolutely must be hot when it hits the aromatics, or you'll end up with raw ginger flavor instead of that mellow, bloomed richness that makes the sauce sing.
  • Don't skip rinsing the noodles after they're cooked, because the starch will make them clump and the sauce won't coat evenly.
  • If you're making this ahead, keep the sauce and noodles separate until you're ready to serve, because they'll continue to absorb liquid and the texture changes.
03 -
  • Make a double batch of sauce and keep it in the refrigerator for quick meals throughout the week, though you may need to reheat it gently to get it flowing again.
  • If you're cooking for a crowd, you can prepare everything separately and let people assemble their own bowls, which feels interactive and lets everyone adjust heat and toppings to their preference.
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