A very aromatic ginger and scallion oil noodles, that’s incredibly easy to put together. You’ll need a few basic ingredients to put together this delicious bowl of noodles.
THE INSPIRATION: GINGER AND SCALLION OIL (OR SAUCE)
This is one of my favourite Chinese condiments growing up. I could put this over anything and everything–over plain steamed rice, poached chicken, dumplings, stir-fries and more.
I have a homemade Ginger and Scallion Sauce recipe that you can check here. It’s so aromatic and delicious to mix in your favourite dipping sauces. It’s also great as a base for your stir-fries. It’s versatile and great to have on-hand.
THIS NOODLE VERSION
I wanted to bring together the aromatic flavours of both ginger and scallions with this recipe and take it up a notch by adding in a few other seasonings to beautifully coat some cooked noodles.
INGREDIENTS YOU’LL NEED
For the scallion oil, I prepared the following:
- minced ginger
- dark mushroom soy sauce
- soy sauce
- Chinese 5 spice powder
- sesame seeds
- chili powder/flakes
- neutral oil of choice
I heated the oil and poured it over the ingredients. It smelled SO GOOD!
NOODLES OF CHOICE
I used knife cut noodles or sliced noodles. I love its somewhat curly and thin edges. It has a unique texture that’s delicious with the ginger and scallion oil that coats the noodles all around.
Cooking the noodles:
- Cook the noodles until still very chewy and then drain the noodles from the water.
- You can also mix in other protein or vegetables of your choice. If using vegetables, you can cook these along with the noodles.
MIX AND ENJOY YOUR NOODLES!
Finish with more scallions and chili oil/sauce (if desired). Enjoy!
OTHER CHINESE RECIPES YOU MIGHT LOVE:
- Crispy Wontons
- Wontons in Chili Broth
- Scallion and Sesame Buns
- Clay Pot Rice
- Savoury Sticky Rice
- Chinese Green Bean and Mushroom Stir-Fry
- Vegetable Dumplings
- Chinese Chive Pies
- Pan-Fried Cabbage and Noodle Buns
Ginger and Scallion Oil Noodles
Ginger Scallion Oil
- 1 packed tbsp minced ginger (25 g)
- 1 scallion finely chopped/minced (around 1/2 cup)
- 2 tbsp dark mushroom soy sauce , optional for colour
- 1 tbsp soy sauce , or more to taste (sub tamari for GF option)
- 1/4 tsp salt , or to taste
- 1 tbsp sugar
- 1/4 tsp Chinese 5 spice powder , SEE NOTES
- 1/2 tbsp sesame seeds
- Chili powder/flakes , optional for heat
- 1-4 to 1/3 cup neutral oil of choice , SEE NOTES
- 5.5 oz dry noodles of choice (2 servings), I used knife cut noodles
- More chopped scallions
- Chili sauce/oil of choice
- Prepare a large heat proof bowl. Add the ginger, scallions, soy sauces, salt, sugar, 5 spice powder, sesame seeds, and chilli powder/flakes (if using).
- Preheat a pot or pan for your oil over medium heat. Add the oil in your pot/pan and heat over medium for around 4 mins or until sizzling hot. You can test out the heat and add a piece of ginger/scallion. It should immediately & rapidly sizzle.
- Immediately pour in the hot oil to your ginger & scallions. Mix well.
- Cook the noodles until still very chewy and then drain the noodles from the water. You can also mix in other protein or vegetables of your choice. If using vegetables, you can cook these along with the noodles.
- Mix the noodles and/or veg and protein into your ginger-scallion oil mixture.
- Finish with more scallions and chili oil/sauce (if desired). Enjoy!
- For the oil, you can use neutral oil like sunflower, avocado, vegetable, etc. I used vegetable oil.
For the amount, I recommend to use:
- 1/4 cup oil if you’re doing just plain noodles.
- 1/3 cup oil if you plan to add in other vegetables and/or protein like tofu to the mix. The extra oil will help coat the vegetables and protein too.
CHINESE 5 SPICE POWDER
- If you don’t have Chinese 5 spice, you can add a small pinch each of cinnamon and white pepper powder. You can add some szechuan pepper powder if you have some too!