Ginger Scallion Soy Noodle Bowls
Ginger Scallion Soy Noodle Bowls
Ingredients
For the Noodles
- 12 ounces ramen noodles, or lo mein noodles
- as needed water, for cooking noodles
For the Ginger Scallion Sauce
- 1 cup scallions, thinly sliced, white and light green parts separated
- 2 tablespoons fresh ginger, finely grated or minced
- 2 cloves garlic, minced
- 1/4 cup soy sauce, low sodium preferred
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon toasted sesame oil
- 1/4 cup neutral oil, such as grapeseed or canola
Optional Add-ins and Garnish
- 4 cups bok choy, chopped, or other vegetables like sliced carrots, bell peppers, or mushrooms
- 1 tablespoon toasted sesame seeds, for garnish
- 1/2 teaspoon red pepper flakes, or to taste, for garnish
Instructions
- 1
Cook the noodles according to package directions until al dente. Drain well and set aside. If adding vegetables like bok choy, you can blanch them in the same boiling water for 1-2 minutes after draining the noodles, then drain and set aside.
⏱️ 8 min
- 2
While the noodles cook, prepare the ginger scallion sauce. In a heatproof bowl, combine the white and light green parts of the sliced scallions, grated ginger, and minced garlic. Set aside.
⏱️ 5 min
- 3
In a separate small bowl, whisk together the soy sauce, rice vinegar, granulated sugar, and toasted sesame oil until the sugar is dissolved. Set aside.
⏱️ 2 min
- 4
Heat the neutral oil in a small saucepan or microwave-safe bowl until shimmering and very hot (around 350°F). You can test by dropping a tiny piece of scallion in; it should sizzle immediately. Carefully pour the hot oil over the ginger, scallions, and garlic mixture in the heatproof bowl. It will sizzle vigorously, releasing an incredible aroma. Stir well.
⏱️ 3 min•🌡️ 350
- 5
Add the whisked soy sauce mixture to the hot oil and aromatics. Stir everything together until well combined. This is your ginger scallion soy sauce.
⏱️ 1 min
- 6
Add the cooked and drained noodles to a large mixing bowl. Pour the prepared ginger scallion soy sauce over the noodles. Add any blanched vegetables (like bok choy) at this stage. Toss everything gently until the noodles are evenly coated with the sauce.
⏱️ 3 min
- 7
Divide the noodles into serving bowls. Garnish each bowl with the remaining fresh green parts of the scallions, a sprinkle of toasted sesame seeds, and red pepper flakes if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Soy Noodle Bowls
Ingredients
For the Noodles
- 12 ounces ramen noodles, or lo mein noodles
- as needed water, for cooking noodles
For the Ginger Scallion Sauce
- 1 cup scallions, thinly sliced, white and light green parts separated
- 2 tablespoons fresh ginger, finely grated or minced
- 2 cloves garlic, minced
- 1/4 cup soy sauce, low sodium preferred
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon toasted sesame oil
- 1/4 cup neutral oil, such as grapeseed or canola
Optional Add-ins and Garnish
- 4 cups bok choy, chopped, or other vegetables like sliced carrots, bell peppers, or mushrooms
- 1 tablespoon toasted sesame seeds, for garnish
- 1/2 teaspoon red pepper flakes, or to taste, for garnish
Instructions
- 1
Cook the noodles according to package directions until al dente. Drain well and set aside. If adding vegetables like bok choy, you can blanch them in the same boiling water for 1-2 minutes after draining the noodles, then drain and set aside.
⏱️ 8 min - 2
While the noodles cook, prepare the ginger scallion sauce. In a heatproof bowl, combine the white and light green parts of the sliced scallions, grated ginger, and minced garlic. Set aside.
⏱️ 5 min - 3
In a separate small bowl, whisk together the soy sauce, rice vinegar, granulated sugar, and toasted sesame oil until the sugar is dissolved. Set aside.
⏱️ 2 min - 4
Heat the neutral oil in a small saucepan or microwave-safe bowl until shimmering and very hot (around 350°F). You can test by dropping a tiny piece of scallion in; it should sizzle immediately. Carefully pour the hot oil over the ginger, scallions, and garlic mixture in the heatproof bowl. It will sizzle vigorously, releasing an incredible aroma. Stir well.
⏱️ 3 min•🌡️ 350 - 5
Add the whisked soy sauce mixture to the hot oil and aromatics. Stir everything together until well combined. This is your ginger scallion soy sauce.
⏱️ 1 min - 6
Add the cooked and drained noodles to a large mixing bowl. Pour the prepared ginger scallion soy sauce over the noodles. Add any blanched vegetables (like bok choy) at this stage. Toss everything gently until the noodles are evenly coated with the sauce.
⏱️ 3 min - 7
Divide the noodles into serving bowls. Garnish each bowl with the remaining fresh green parts of the scallions, a sprinkle of toasted sesame seeds, and red pepper flakes if desired. Serve immediately.
⏱️ 2 min