Easy Sauteed Oriental Noodles With Fresh Ginger

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

Jeeca

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 mins

Cook Time 15 mins

Total Time 25 mins

Course Main Course

Cuisine Asian, Chinese

Servings 3

Calories 387 kcal

Ingredients

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

• 1 tbsp cornstarch
• 2 tbsp room temperature water

To Serve

• More chopped scallions for topping
• More ginger scallion sauce

Instructions

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.

  

Noodles

• 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!

  

WATCH Video

Notes

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.

Noodes:

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.

NUTRITIONAL INFO

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

DID YOU MAKE THIS RECIPE? Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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Source: https://thefoodietakesflight.com/ginger-and-scallion-noodles/

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