This yummy Easy Ginger Scallion Noodles (葱油拌面/ 葱油面) only needs 6 ingredients, such as soy sauce, for the Chinese Ginger Scallion Oil Sauce! You can use Ramen Noodles, Udon, Rice Paper Noodles etc. (Under 30 minutes meal that is better than takeout. Fried Egg optional. With a Vegan Option.)
Ingredients
In addition to the noodles (you can use any type of noodles- ramen, spaghetti, udon etc) and egg (if using), you will need 6 simple ingredients for the Scallion Sauce:
- Neutral Vegetable Oil
- Ginger: julienned. Make sure the ginger and scallions are as DRY AS POSSIBLE to prevent oil splatter
- Scallions: sliced thinly, lengthwise.
- Oyster Sauce: you can use vegetarian oyster sauce if plant-based
- Light Soy Sauce
- White Sugar: use bone char free sugar (or vegan sugar) if vegan
📖 Variations & Substitutes
🔪 Step-by-Step Instructions
1a. Cook the noodles as per the directions on the packet.
1b. Over high heat, heat up oil in a pan till almost smoking. (You will also see little bubbles forming around your wooden spatula when you place it in the oil.) Carefully add the ginger to the pan- the oil may sizzle and splatter.
Tip: Use medium-high heat if you don't stir fry often. The ginger can stick and burn easily. Make sure the ginger and scallion are DRY to minimise oil splatter.
2. After the ginger has become fragrant (about 3 minutes), add the sliced spring onions into the pan. Stir continuously till fragrant. (3-5 minutes.) We do NOT want the scallions to burn (remove any strips that burn.)
3. Switch off the fire- this is to minimise oil splatter as the noodles are wet- then add the cooked noodles into the pan and stir. Pour in the sugar, light soy sauce and oyster sauce, and stir till well mixed then serve with these Asian noodle side dishes.
🥡 How to Store
Noodles can clump when stored so I recommend making only as much as you plan to eat. The sauce can be batch made (see below.)
👩🏻🍳 Expert Tips
Tip #1: If you want to meal prep, you can prepare a large quantity of the Scallion Oil, strain out the scallion, and keep it in the fridge in an airtight clean, sterilised bottle for up to a week. The preparation process would be a bit different from this recipe as we want to cook the oil for a bit longer:
- Heat the oil over medium low heat. When hot, add the WHITE part of scallion- make sure it's dry- and stir for 10-15 minutes. Do not allow the scallion to burn (remove any burnt pieces.)
- Add the green part of the scallion and stir for another 10 minutes. (It will sizzle.)
- Turn off the heat.
- Optional: you can add the sugar etc now but I prefer to do it before serving.
- Allow to cool, strain out the scallion and store in the fridge.
- You will need about 2 Tablespoons per serving of noodles.
🥗 Suggested Accompanying Recipes
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Ginger Scallion Noodles (15 minutes)
Ingredients
- ⅓ lb Dried White Wheat Noodles If using fresh noodles, you'll need about twice as much.
- 6 Tablespoons Neutral Vegetable Oil
- 2 inch Ginger julienned. Make sure the ginger and scallions are as DRY AS POSSIBLE to prevent oil splatter
- 6 sprigs Scallions Sliced thinly, lengthwise. Make sure the ginger and scallions are as DRY AS POSSIBLE to prevent oil splatter
- 3 Tablespoons Oyster Sauce you can use vegetarian oyster sauce if plant-based
- ½ Tablespoon Light Soy Sauce
- ½ teaspoon White Sugar Use bone char free sugar (or vegan sugar) if vegan
Instructions
- Cook the noodles as per the directions on the packet.
- Over high heat, heat up oil in a pan till almost smoking. (You will also see little bubbles forming around your wooden spatula when you place it in the oil.) Carefully add the ginger to the pan- the oil may sizzle and splatter.Tip: Use medium-high heat if you don't stir fry often. The ginger can stick and burn easily. Make sure the ginger and scallion are DRY to minimise oil splatter.
- After the ginger has become fragrant (about 3 minutes), add the sliced spring onions into the pan. Stir continuously till fragrant. (3-5 minutes.) We do NOT want the scallions to burn (remove any strips that burn.)
- Switch off the fire- this is to minimise oil splatter as the noodles are wet- then add the cooked noodles into the pan and stir. Pour in the sugar, light soy sauce and oyster sauce, and stir till well mixed then serve.
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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