Ginger Scallion Noodles (15 minutes)

Tossed Ginger Scallion Noodles on a white plate.

No ratings yet

Ginger Scallion Noodles (15 minutes)

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.)

Prep Time5

Cook Time10

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 439kcal

Author: Zen

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

How to Store: Noodles can clump when stored so I recommend making only as much as you plan to eat. If you do have extra, steaming is the best way to reheat.

The sauce can be batch made (see Expert Tips above.)

Serving Size: A generous portion for 2 as is, or for 3 with a fried egg.

Nutrition