Ginger Scallion Noodle Stir-Fry
Ginger Scallion Noodle Stir-Fry
Ingredients
For the Noodles & Protein
- 12 ounces dried lo mein noodles, cooked according to package directions
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, for chicken
For the Ginger Scallion Sauce
- 1/4 cup fresh ginger, minced
- 1 cup scallions, thinly sliced (white and green parts)
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon white pepper
- 1/4 cup vegetable oil, for heating
For the Stir-Fry Vegetables
- 1 tablespoon vegetable oil
- 2 garlic, cloves, minced
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup snow peas, trimmed
- 4 ounces baby bok choy, roughly chopped
Instructions
- 1
Prepare all ingredients: Slice the chicken into 1-inch pieces. Mince the fresh ginger and garlic. Thinly slice the scallions (both white and green parts). Julienne the carrots, thinly slice the red bell pepper, trim the snow peas, and roughly chop the baby bok choy.
⏱️ 10 min
- 2
Cook the noodles: Cook the dried lo mein noodles according to package directions until al dente. Drain thoroughly, rinse with cold water to prevent sticking, and set aside.
⏱️ 10 min
- 3
Prepare the chicken: In a medium bowl, toss the chicken pieces with the cornstarch until evenly coated.
⏱️ 2 min
- 4
Make the ginger scallion sauce: In a heatproof bowl, combine the minced ginger, sliced scallions, soy sauce, rice vinegar, granulated sugar, toasted sesame oil, and white pepper. Heat 1/4 cup vegetable oil in a small saucepan over medium-high heat until shimmering and just smoking (around 350-375°F). Carefully pour the hot oil over the ginger-scallion mixture in the bowl. It will sizzle vigorously. Stir well to combine and set aside.
⏱️ 5 min
- 5
Cook the chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the cornstarch-coated chicken and stir-fry for 4-6 minutes, or until cooked through and lightly browned. Remove the cooked chicken from the wok and set aside.
⏱️ 6 min
- 6
Stir-fry the vegetables: Add another 1 tablespoon vegetable oil to the same wok if needed. Add the minced garlic and stir-fry for 30 seconds until fragrant. Add the julienned carrots, red bell pepper, and snow peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Add the chopped baby bok choy and stir-fry for another 1-2 minutes until wilted.
⏱️ 7 min
- 7
Combine everything: Return the cooked chicken to the wok with the stir-fried vegetables. Add the drained lo mein noodles. Pour the prepared ginger scallion sauce over the noodles and vegetables. Toss everything together using tongs until well combined and heated through, about 1-2 minutes.
⏱️ 2 min
- 8
Serve immediately, garnished with extra fresh scallions if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Noodle Stir-Fry
Ingredients
For the Noodles & Protein
- 12 ounces dried lo mein noodles, cooked according to package directions
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, for chicken
For the Ginger Scallion Sauce
- 1/4 cup fresh ginger, minced
- 1 cup scallions, thinly sliced (white and green parts)
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon white pepper
- 1/4 cup vegetable oil, for heating
For the Stir-Fry Vegetables
- 1 tablespoon vegetable oil
- 2 garlic, cloves, minced
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup snow peas, trimmed
- 4 ounces baby bok choy, roughly chopped
Instructions
- 1
Prepare all ingredients: Slice the chicken into 1-inch pieces. Mince the fresh ginger and garlic. Thinly slice the scallions (both white and green parts). Julienne the carrots, thinly slice the red bell pepper, trim the snow peas, and roughly chop the baby bok choy.
⏱️ 10 min - 2
Cook the noodles: Cook the dried lo mein noodles according to package directions until al dente. Drain thoroughly, rinse with cold water to prevent sticking, and set aside.
⏱️ 10 min - 3
Prepare the chicken: In a medium bowl, toss the chicken pieces with the cornstarch until evenly coated.
⏱️ 2 min - 4
Make the ginger scallion sauce: In a heatproof bowl, combine the minced ginger, sliced scallions, soy sauce, rice vinegar, granulated sugar, toasted sesame oil, and white pepper. Heat 1/4 cup vegetable oil in a small saucepan over medium-high heat until shimmering and just smoking (around 350-375°F). Carefully pour the hot oil over the ginger-scallion mixture in the bowl. It will sizzle vigorously. Stir well to combine and set aside.
⏱️ 5 min - 5
Cook the chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the cornstarch-coated chicken and stir-fry for 4-6 minutes, or until cooked through and lightly browned. Remove the cooked chicken from the wok and set aside.
⏱️ 6 min - 6
Stir-fry the vegetables: Add another 1 tablespoon vegetable oil to the same wok if needed. Add the minced garlic and stir-fry for 30 seconds until fragrant. Add the julienned carrots, red bell pepper, and snow peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Add the chopped baby bok choy and stir-fry for another 1-2 minutes until wilted.
⏱️ 7 min - 7
Combine everything: Return the cooked chicken to the wok with the stir-fried vegetables. Add the drained lo mein noodles. Pour the prepared ginger scallion sauce over the noodles and vegetables. Toss everything together using tongs until well combined and heated through, about 1-2 minutes.
⏱️ 2 min - 8
Serve immediately, garnished with extra fresh scallions if desired.
⏱️ 1 min