Ginger Scallion Noodles

Ginger scallion noodles are a simple yet delicious Chinese-style dish made of noodles tossed in an aromatic sauce. Ginger, scallion, garlic, and chili peppers are cooked low and slow in oil to release their aromatic flavors and infused with the oil and used as the base of the sauce. 

I love using dried knife cut noodles for recipes like this because they soak up all the flavor from the infused oil-based sauce. While you can enjoy this as is, you can also add your favorite proteins to make this a heartier meal. I had some leftover roast chicken in my fridge so I shredded them up and topped them over the noodles for a complete meal. 

So far, it’s been on repeat in my home and my 3rd time having them this week already, and if there’s one recipe you make this week, it needs to be these ginger scallion noodles. The best part about this recipe is that it’s super quick and easy, packed with flavor and only takes 20 minutes to make!

What you’ll love about this recipe

Ginger and scallion are staple ingredients in Chinese cooking and are commonly used together to create dishes like the classic favorite – Ginger Scallion Lobster. The warmth and earthiness of the ginger and aromatic oniony flavors of the scallions truly make this a perfect duo, and this flavor combination really shines through in this noodle dish. I love how all the flavors meld together and infuse the oil as you cook all of them together slowly. You can make a big batch of the infused oil and store any extra in the fridge for up to one month for quick and easy meals like this. They make a great dipping sauce too!

Aside from the incredible taste, this ginger scallion noodle recipe is very straightforward and easy to prepare. All you need to do is make the sauce, cook the noodles, toss them together, and you’re done! It’s an easy recipe that even beginners can follow and experienced home cooks can enjoy because the result is exceptionally delicious. This recipe requires simple ingredients that you may already have with a couple of special Chinese ingredients like Shaoxing wine and Chinese black vinegar, which are available at your local Asian market or on Amazon. 

Ginger Scallion Noodles Ingredients & Substitutions

Dried knife cut noodles: These noodles have wavy edges which help catch more of the delicious aromatic sauce. Knife-cut noodles are also chewier than other types of noodles. You can substitute it with any thin noodle-like soba, ramen, or any of your choice.

Ginger: Adds a warm aromatic taste and aroma. I like mincing the ginger so the flavors infused into the oil faster and more evenly. I also don’t like biting into big pieces of ginger which is why I like to cut them small. 

Garlic: Added for a delicious garlicky aroma and flavor. Feel free to add more but not less. 

Scallions: Adds a slight oniony aroma and taste

Thai chili peppers: For spice; these peppers can be substituted with serrano peppers or jalapeno peppers. Thai chili peppers are really spicy so feel free to add more or less depending on your spice level preference. For a mild sauce, you can skip the peppers completely. 

Neutral oil: This will be used to make the aromatic infused oil. I recommend using an oil with a high smoke point and neutral taste such as avocado oil. Corn, vegetable, sunflower seed, grapeseed, and peanut oil are good options, too.

Dark soy sauce: I like using the Pearl River Brand. It has a deeper and richer color compared to regular soy sauce, however, that is the only distinction between the two. You can substitute dark soy sauce with regular soy sauce.

Chinese black vinegar: This Chinese-style black vinegar has a more complex flavor than regular vinegar due to the longer fermentation process. It is less acidic and leans more on the sweeter side, creating a balanced taste with the savory dark soy sauce.

Shaoxing wine: Adds a deep complex flavor to the sauce. 

Sugar: Helps to balance the savory flavors together

Salt: For seasoning

Garnish Ingredients & Substitutions

Chopped cilantro: Adds a bright mild peppery and citrusy taste

Chopped scallions: For freshness and subtle onion flavor

Choice of protein: I used leftover roast chicken but feel free to substitute this with pork, shrimp, beef, tofu, or seafood

How to prepare Ginger Scallion Noodles

Step 1: Fry the ginger

In a pot, heat neutral oil over low heat. Add minced ginger and fry for 10 minutes. Be careful not to burn or brown the ginger. 

Step 2: Fry the rest of the aromatics

After 10 minutes, toss in the minced garlic, scallions, and Thai chili peppers. Fry for another 10 minutes.

Step 3: Make the sauce

Remove from heat and transfer to a heat-proof bowl. Add dark soy sauce, black vinegar, Shaoxing wine, sugar, and salt. Mix until well combined.

Step 4: Cook the noodles

Cook the noodles according to the package instructions.

Step 5: Assemble noodles and sauce

Transfer the noodles to a serving bowl. Top with your choice of protein (if using). Add 1 to 2 tablespoons of the ginger scallion sauce over the noodles. 

Step 6: Garnish and serve

Garnish with scallions and cilantro, and enjoy!

Preparation Tips for Ginger Scallion Noodles

Here are some helpful tips for making the best ginger scallion noodles at home every time:

• Mince the aromatics into uniform-sized pieces so they cook evenly in the oil. Uneven pieces may cause smaller pieces to burn. If you want to skip all the knife work you can use a food processor! 
• You can make this recipe ahead of time, and there are a few ways to do this. First, follow the steps according to the recipe then store the noodles in airtight containers. Before serving, reheat the noodles in the microwave. Top with your garnishes and enjoy! Second, make the sauce and keep it stored in the fridge. Before serving, cook the noodles then toss them with the sauce. 
• This dish is already delicious as is, however, if you want to make this a heartier meal, you can add your favorite proteins like chicken, shrimp, pork, beef, or tofu. I used leftover roast chicken which turned out perfect. Aside from protein, you can also add your choice of vegetables including bok choy, edamame, and mushrooms. Just be sure to cook them before tossing them with the noodles and sauce. 
• Adjust the spice level by reducing or increasing the amount of chili peppers added. You can also omit it and simply serve chili oil on the side. 

Frequently Asked Questions

What type of noodles are best for ginger scallion noodles?

I like to use dried knife-cut noodles for ginger scallion noodles. Their ruffled and wavy edges help hold more sauce, making each bite more flavorful and delicious. However, any type of noodle will work!

Can I make ginger scallion noodles in advance?

Yes, you can make ginger scallion oil noodles in advance. After mixing the sauce with the noodles, transfer to an airtight container then refrigerate for up to 2 days. To reheat, simply heat in the microwave until thoroughly warmed. Garnish with your favorite toppings and enjoy! Keep in mind that the noodles will get soggier as they sit so I recommend consuming the noodles as soon as possible. 

Are ginger scallion noodles vegetarian?

Yes, this ginger scallion noodle recipe is a vegetarian-friendly recipe. While I added chicken to mine, you can simply skip the chicken or substitute it with a plant-based option like tofu or mushroom. This dish is easily customizable so you can load it up with other vegetables like bok choy, spinach, or edamame. 

How spicy are ginger scallion noodles?

The spiciness really depends on how spicy the chili peppers are. I used Thai chili peppers but you can also use jalapeno peppers or serrano peppers, which are milder. If you have a low spice tolerance or want to make this mild, simply omit the chili peppers.

Can ginger scallion noodles be served cold?

Yes, you can serve these spicy noodles cold. It’ll be a refreshing meal on a warm summer day!

Are ginger scallion noodles gluten-free?

This ginger scallion noodle recipe is not gluten-free because it contains soy sauce. However, you can easily turn this recipe gluten-free by replacing the soy sauce with a gluten-free variant or tamari, and also using gluten-free noodles like glass noodles.

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