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China · Homemade, your way

Ginger Scallion Noodles

Toss ginger scallion noodles with a savory soy and sesame sauce, tender cabbage, and plenty of fresh scallions for a simple Chinese-inspired dinner.

Prep time
15 min
Cook time
10 min
Total time
25 min
Servings
4
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VegetarianVeganFamily Friendly
Ginger scallion noodles with shiitake, cucumber and wakame; a restaurant serving suggestion.
Photo: T.Tseng · Source · CC BY 2.0. Serving suggestion.

Fresh ginger and scallions do most of the work in this Chinese-inspired noodle bowl. The sauce is gently warmed in a skillet rather than finished with a pour of very hot oil, which makes the preparation straightforward for a home cook. Cabbage cooks alongside the noodles and adds a little sweetness and crunch. Choose dried wheat noodles made without eggs for the vegan version, and keep the sauce ready before draining. Four generous portions make a useful base for a vegetable-focused dinner.

Let’s make it

Ginger Scallion Noodles

Serves 4 · Prep 15 min · Cook 10 min · Total 25 min

Ingredients

Step-by-step instructions

  1. Bring the measured water to a boil in a large pot. In a small bowl, stir together the soy sauce, vinegar, sesame oil, and sugar until the sugar begins to dissolve.
  2. Heat the neutral oil in a large skillet over medium-low heat. Add the ginger and scallion whites and cook for 2 to 3 minutes, stirring, until fragrant and softened without browning.
  3. Cook the noodles in the boiling water according to their package timing. Add the cabbage during the final 2 minutes, stirring to submerge it among the noodles.
  4. Before draining, reserve 1/2 cup (120 ml) of the noodle cooking water. Drain the noodles and cabbage, then add them immediately to the skillet with the ginger and scallion whites.
  5. Pour in the sauce and 1/4 cup (60 ml) of the reserved cooking water. Toss over medium heat for 1 to 2 minutes, adding the remaining reserved water a tablespoon at a time only if the noodles are too dry.
  6. Fold in the scallion greens and divide among four bowls. Sprinkle with sesame seeds and serve hot. If reheating previously refrigerated portions, heat them to 165°F (74°C) throughout.

A few kitchen notes

  • Keep the ginger over moderate heat; browned ginger can become harsh rather than fragrant.
  • Have the skillet ready when the noodles finish so they can be tossed before sticking together.

Ingredient substitutions

  • Replace the wheat noodles with the same weight of spaghetti, following its package cooking time.
  • Replace green cabbage with the same volume of thinly sliced napa cabbage.

Storage & reheating

Refrigerate in shallow covered containers within 2 hours and use within 3 days. Reheat in a skillet with a little water, tossing until the noodles reach 165°F (74°C). Freezing is possible for up to 1 month, but the cabbage and noodles will soften.

What to serve with it

Serve with pan-seared tofu, steamed edamame, or a cucumber salad.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Ginger Scallion Noodles ahead?

Refrigerate in shallow covered containers within 2 hours and use within 3 days. Reheat in a skillet with a little water, tossing until the noodles reach 165°F (74°C). Freezing is possible for up to 1 month, but the cabbage and noodles will soften.

What if I can’t find an ingredient?

Replace the wheat noodles with the same weight of spaghetti, following its package cooking time. Replace green cabbage with the same volume of thinly sliced napa cabbage.

Keep a little inspiration handy

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