Ginger Scallion Noodles

Jean Ray


Adapted from China Sichuan food website. Traditional breakfast.


★★★★★ 2 votes

10 Min
45 Min


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  • 2 c
    peanut oil
  • 1 lb
    green onions
  • 1/2
    medium onion
  • 6-8 clove
  • 1
    ginger root, finely chopped
  • 1 tsp
    light soy sauce
  • 1 tsp
    dark soy sauce
  • 1 tsp
  • 1
    green onion, shredded (or cucumber or zucchini)
  • 1 Tbsp
    chopped green onion
  • 1/4 lb
    dried egg noodles (chow mein)

How to Make Ginger Scallion Noodles


  1. Scallion oil:
    Wash and dry onions. Roughly chop 1 lb green onions and onion.
    Heat peanut oil in wok 30 seconds, then add chopped onions. Stir continuously until onions are soft. Lower heat and simmer 10 minutes, stirring occasionally. Strain oil and allow to cool. You only need a little for this recipe; store the rest in the refrigerator.
  2. Garlic sauce:
    Pour boiling water over ginger in bowl and soak.
    Add soy sauces and salt.
  3. Noodles:
    Boil noodles about 5 minutes. Add vegetable shreds at the last minute. Drain.
  4. Assembly:
    Add garlic sauce and 1/2 tablespoon scallion oil to noodles. Top with chopped green onion tops.

Printable Recipe Card

About Ginger Scallion Noodles

Course/Dish: Other Breakfast
Main Ingredient: Pasta
Regional Style: Chinese

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