Chinese
Ginger Scallion Noodles
A warm ginger-scallion oil is poured over wheat noodles with soy and a little sugar. It is a side that eats like dinner with an egg.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The oil has to be hot enough to soften the scallions.
- Do not brown the ginger to bitterness.
- Noodles, then sauce, then toss.
- An egg makes it a meal.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Boil the noodles until tender. Drain and keep them in the pot.
- 2
Warm the oil in a small skillet. Add ginger and scallions and cook 1 minute, until fragrant, not brown.
- 3
Stir in soy sauce, sugar, and salt. Pour over the noodles and toss.
- 4
Top each bowl with a fried egg.
Pro tips
- If the noodles clump, rinse them briefly and toss again.
- Add a handful of spinach to the hot noodles if you want a green.
- The oil keeps a day. The tossed noodles are best fresh.
Easy substitutions
- Wheat noodles
- Rice noodles, soaked until soft
- Fried egg
- Cubed tofu, warmed in the oil
Storage and reheating
Storage
Refrigerate up to 2 days.
Reheating
Toss in a hot pan with a spoon of water.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 16 g
- Fiber
- 3 g
Budget friendly · Stovetop · Vegetarian
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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