Here’s a perfectly hearty bowl of vegan ginger and scallion noodles with a really rich and earthy sauce.
The ginger, scallions, and mushrooms were cooked down until lightly brown to release all the flavours before being simmered in a savoury sauce.
I don’t think satisfying is enough to properly describe these noodles because they’re really so satisfying and really fragrant.
GINGER AND SCALLION SAUCE
I topped off my noodles with more of my homemade ginger and scallion sauce that gave it another layer of texture and flavour and it was really SO GOOD.
You can check out my homemade ginger scallion sauce recipe here.
Noodles to use for this recipe
As for the noodles, I used these wide wheat noodles with a curly edge. The exact ones I use are called Kuan Miao sliced noodles. See the photo below.
I get them from a local asian store and they’re from these are Taiwanese Kuan Miao Noodles. The brand carries a lot of different noodles that come in different sizes.
This one is the most similar kind I found on Amazon.
You can use other noodles of your choice like rice noodles, especially if you’re gluten-intolerant, but I find that wheat noodles work best for this recipe.
Now let’s break down how to prepare these ginger and scallion noodles!
THE AROMATICS AND MUSHROOMS FOR THE NOODLES
I started off, of course, with fresh scallions, ginger, and mushrooms!
I used shiitake mushrooms for this recipe because I really love the earthiness and the umami flavour shiitake mushrooms give but you can also opt to use other mushrooms of your choice!
I can suggest using some oyster, shimeji, portobello, or baby bella mushrooms!
I basically just sliced everything before I went to prepare the sauce and cook the noodles.
COOKING THE MUSROOMS AND THE SAUCE
I heated a large pan and then aded in the ginger and scallions. I left these to lightly brown.
Afterwards, I added in the mushrooms to cook down as well.
After cooking down the mushrooms and aromatics, I added in the sauce.
I then left the sauce to simmer while I cooked the noodles.
For the noodles, simply heat a medium pot with some water!
You’ll want to prepare the sauce and leave it to simmer before cooking the noodles so you can immediately just add in the noodles in the sauce after cooking.
This way, the half cooked noodles can continue to cook in the sauce and absorb all the amazing flavours!
Now add in the half-cooked noodles into the earthy ginger and scallion sauce:
Give the noodles a good mix to coat in the sauce.
Add more ginger and scallion sauce, if you’d like!
The corn starch will help thicken the sauce, and it will beautiful coat the noodles!
Now here’s the finished pan of ginger and scallion noodles that look so much better in natural light.
You’ll find the full recipe for these Ginger and Scallion noodles below! Really hope you enjoy them!
MORE NOODLE RECIPES YOU MIGHT LOVE
- Thai Drunken Noodles (Pad Kee Mao)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
Ginger and Scallion Noodles
Sauteing the Aromatics and Preparing the Sauce
- 3 tbsp neutral oil
- 2 large scallions (75g)
- 5 thin slices raw ginger (15g)
- 8 pieces shiitake mushrooms or other mushrooms of choice, sliced (100g)
- 1 tbsp shaoxing wine or other rice wine, see notes
- 2 cups vegetable broth or water
- 1 tbsp dark soy sauce for colour
- 1-2 tbsp soy sauce adjust according to taste
- 1 1/2 tbsp sugar adjust according to desired sweetness
- Pinch white pepper
- 180 g (3 bundles) wheat noodles, I used the wide curly Kuan Miao noodle variety, see notes for subs
- 2 tbsp ginger scallion sauce, homemade recipe here, or more, it’s up to you!
Corn starch Slurry
- 1 tbsp cornstarch
- 2 tbsp room temperature water
- More chopped scallions for topping
- More ginger scallion sauce
Aromatics and Veggies
- Scallions: Chop the bottom root ends of the scallions. You can place these in a bottle with some water to regrow!Slice the scallions into 2-inch long pieces, white parts included! You can halve the white parts if they’re thick stalks.
- Ginger: Thinly slice the ginger into 1/4-inch pieces. I no longer peeled mine but you can opt to peel yours if you want to eat them!I used mine mainly for flavour. You can also finely mince the ginger or slice them into thin strips, if you’d like.
- Mushrooms: As for the mushrooms, sliced them into 1/2-inch thick pieces or into small pieces, as desired. Feel free to use other veggies or mushrooms of choice. Veggies like bok choy, carrots, or cabbage would go really well with these noodles.
Cooking the Noodles
- See video below to see how to cook the noodles.
- Heat a large pan or wok over medium high heat. Add in the oil. Once hot, add in the scallions and ginger. Leave untouched for 2 minutes or until lightly browned.
- Add in the mushrooms and other veggies of choice then leave to cook until lightly browned as well, or until excess water has evaporated. Cooking veggies on high heat gives them that nice light brown char without them getting soggy. Over high heat, add in the Shaoxing wine or dry sherry, if using, and mix everything until the wine has evaporated.
- Over high heat, pour in the broth/water, dark soy sauce, soy sauce (you can start with 1 tbsp first), pepper, and sugar. Mix and then leave to boil over medium high heat with the veggies as they’ll absorb and release the flavours.
- Meanwhile, heat a medium sized pot with water over medium high. Leave to boil. Once it boils, add in the dry noodles.
- Leave the noodles to half cook until still very chewy. Remove from the water them immediately transfer to the sauce. This way the noodles can continue to cook in the sauce and absorb all the flavours!
- Mix well then leave the noodles to continue to cook down in the sauce and absorb the flavours.
- Slurry: Meanwhile, mix the cornstarch and water in a small bowl to make a slurry.
- Lower the heat of the sauce, pour in the cornstarch slurry into the noodles while continuously mixing. Once the sauce thickens and is absorbed by the noodles, add in the ginger scallion sauce, then mix.
- Turn off the heat. Taste the noodles and add in the remaining soy sauce, if needed. Add in some more chopped scallions, if desired.
- Serve and enjoy while hot! Feel free to top with more ginger scallion sauce, if desired!
This Post Has 5 Comments
Unfortunately I did not have the ginger-scallion sauce this time (or the ingredients to make it) but I still made these noodles and they were so delicious. I did add in some garlic-ginger paste I had while sauteing the veggies, but I imagine this dish would be even better with the ginger-scallion sauce. My whole family loved it – so saucy and full of flavor. I added in carrot and chinese broccoli. Another great recipe – thank you! Just discovered this site a couple days ago and have already made 3 recipes and pinned a bunch more.
Hi Asha! So happy to read this. Glad you all enjoyed it!! Without the ginger scallion sauce you can always just cook more grated ginger and chopped scallions ◡̈ Thank you!!
Hi Asha!! SO happy you enjoyed the noodles!! Thanks so much for your feedback, I really appreciate it ◡̈
This was very delicious! I didn’t have shaoxing, so I used Japanese cooking wine.
I also didn’t make the ginger-scallion-sauce, beacause I never know what to do with the leftovers… Do you have any recipes where I the sauce would also fit well? 🙂
Thanks for the recipe, Jeeca!
Hi Sandra! Really glad you enjoyed it!! I love ginger scallion sauce and use it for pretty much any stir-fry. I also sometimes just top it over rice. I have a ginger scallion & teriyaki fried rice recipe up on my blog. You can also use the ginger scallion sauce mixed into your dipping sauce of dumplings, etc. It’s really versatile so you can mix it in a lot of stuff!