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Ginger and Scallion Noodles

5 from 12 votes
This is a perfectly hearty bowl of vegan Ginger and Scallion Noodles with a really rich and earthy note. Slurp away and enjoy!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 3
Calories 387 kcal


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


Corn starch Slurry

To Serve

  • 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!



Shaoxing Wine:
A good substitute for Shaoxing or Chinese cooking wine would be dry sherry or other rice wine such as Japanese cooking sake. If you're unable to consume alcohol, the best would be to leave the wine out and add in some vegetable stock instead.
Wheat noodles will work best for this recipe since they don't overcook fast. Wheat noodles, whether thin or thick, will also be coated in the thick sauce really well! But if you don't have wheat noodles or prefer to use other types of noodles like rice, or vermicelli, feel free to do so!
If using rice noodles or vermicelli, simply soak them in boiling hot water until pliable and still very chewy. Boiling these types of noodles will easily overcook them especially since you'll still cook them down in the sauce later on.


Serving: 1serving | Calories: 387kcal | Carbohydrates: 52g | Protein: 10g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 2018mg | Potassium: 35mg | Fiber: 3g | Sugar: 13g | Vitamin A: 334IU | Calcium: 3mg | Iron: 1mg
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