Ginger Scallion Noodles are the ones that you make when you raid the pantry! You can call them Ginger Scallion Ramen Noodles, 2 min noodles or noodel -icious, whichever, we wok on!
Grab some 2 minute noodles, rip open the packet, throw away the seasoning and get your Ginger Scallion Ramen noodles sizzling in the wok!
Is ginger good in ramen
Ginger and ramen are the perfect pairing and taste SO good together!
Whilst we do use garlic in this recipe too, it is nice for the 2nd fiddle, ginger to get a go at being the star of the show with this simple noodle recipe.
The best thing is that it doesn't take a ton of ginger to bring flavour to this noodle bowl.
We use minced ginger, combined with the peanut oil, scallions and Asian sauce for a quick pantry sourced feed.
How do you make good ramen with instant noodles
Ramen noodles are one of the easiest ingredients to pimp with simple ideas.
Try adding any of the following to your instant noodles for a satisfying noodle bowl:
- healthy greens (broccoli or broccolini)
- chicken broth
- poached chicken
- cooked pork
- left over chicken
- freshly cooked shrimp
- a handful of cashews
- some unsalted peanuts
- boiled egg
- crushed nuts
- crispy tofu
A little garlic cooked in oil like our Easy Garlic Noodles recipe makes a meal that doesn't take hours to prepare!
The ingredients for this recipe are simple and easy to find at the local shops. Scroll to the printable recipe card for exact measurments and detailed instructions.
As you can see, the recipe calls for:
- noodles (instant, ramen, 2 minute)
- scallions (also known as shallots or green onions)
- minced ginger
- peanut oil
- soy sauce
- fish sauce
- sesame oil
- sriracha sauce (hot chilli sauce)
- salt and pepper
- crushed peanuts
The sprinkle of crushed peanuts on top give great texture to the dish, drizzle with a little hot sauce if you are game!
Here are the step by step instructions to make the recipe. We start by preparing the garlic, you will need a knife and chopping board.
- Use a knife and chopping board to slice the shallots and garlic (Photo 1)
- Add dried noodles to a heat proof bowl and pour boiling water over according to cook (Photo 2)
- Pour peanut oil to a wok and turn to medium heat (Photo 3)
- Add sliced garlic and stir fry (Photo 4)
Peanut oil is lighter in colour than olive oil and aromatic in flavour! (You can use olive oil if you don't have peanut oil)
The garlic will cook very quickly in the oil, use a wooden spoon to move it around in the wok as it cooks (this will save it getting too brown too quickly).
Ginger Noodles method
- Add minced ginger to the wok, hear the sizzle! (Photo 5)
- Followed by the bits of sliced white scallions (Photo 6)
- And then the bits of sliced green onions(Photo 7)
- Season with salt and pepper (Photo 8)
The ginger garlic and onion combo all comes together right about now as the flavours merge and get ready to be slurped up with the noodles!
- Add the cooked noodles to the wok (Photo 9)
- Use kitchen tongs to mix into the ginger scallion oil mix (Photo 10)
- Then add soy sauce (Photo 11)
- Followed by fish sauce (Photo 12)
Save some of the green onions to use for garnish!
The white parts of the scallions taste a bit too much like eating raw onion, but the green bits are perfect for a pop of colour on top of our noodle bowl!
- Add the sriracha sauce (Photo 13)
- Use the tongs again to stir and combine (Photo 14)
- Drizzle the sesame oil over the noodles (Photo 15)
- Sprinkle the crushed nuts over the cooked noodles (Photo 16)
If you have someone who doesn't enjoy nuts or has an allergy you can plate the noodles and then sprinkle them over the other serving.
Top each bowl with some green scallions and a little bit of sriracha - this will give a tiny kick that is insanely delicious!
Frequently asked questions
- there is 11 total ingredients for this recipe!
- make with your favourite type of noodles
- this is a VEGETARIAN recipe
- the sriracha is optional (some people may find it 'too hot!)
- this recipe will feed 4 people (portion size dependent)
- the serving size for the crushed nuts is ½ tbs per bowl
- this is an easy recipe with simple ingredients
- the ginger is not over powering
- try either instant noodles, 2 minute noodles, ramen noodles or dried noodles
- the peanut and sesame oil have very aromatic fragrances which can be smelt as they cook!
Your quick questions answered
- we used minced ginger as more people are likely to have it than fresh in their fridge!
- the garlic will become soft and tender as it cooks
- you can substitute 2 tbs of dark soy sauce (for the light soy sauce) if you want your noodles appear darker
- the recipe takes approximately 15 mins
- This is a super EASY recipe
- I use a stove top (non electric) wok on gas
If you want to use whole roasted unsalted peanuts, you can do that too!
You will really notice how the crunchy texture of the nuts contrast with the soft silky noodles!
The hot sauce 'sriracha' will be in the sauces aisle of the store, if you don't have it, you can use a few drops of Tabasco sauce instead.
These tips are to help you master this recipe from the 1st time you make it:
- Boil the kettle and use that water to cook the noodles (too easy!)
- Use dark soy sauce for a darker appearance to your noodles
- Keep a few slices of the scallions to top your noodle bowl
- the sriracha is HOT, use and test as you go to gauge your preference!
- Add leafy greens if you want more crunch in the dish
Add your favourite protein such as cook shrimp, pork or poached chicken!
Instant noodles (ramen noodles) don't have to be boring or bland! The ginger really brings this dish to life!
You might never have cup noodles again when you give this recipe a go!
Grab the ingredients, your chopsticks and get your wok ready!!
Noodle recipes that are quick and easy are perfect for when you want to cook something but not have that process take hours and hours!
If you love noodles or want to love cooking with noodles try these recipes:
- Salmon Noodle Stir Fry
- Beef Yaki Udon
- Shrimp Yaki Udon
- Prawn Stir Fry Noodles
- Chicken Yaki Udon
- Yellow Curry Noodle Bowl
- Vegan Brown Rice Noodles
- Chicken Noodle Stir Fry
Or if it is spaghetti noodles that really float your boat, try the Garlic Spaghetti Noodles.
Wok on my friends!
PIN and save this recipe for later!
Ginger Scallion Noodles
- Wooden spoon
Ginger Scallion Noodles
- 4 packets instant dried noodles Note 1
- 1 tablespoon peanut oil Note 2
- 2 tablespoon soy sauce Note 3
- 2 tablespoon fish sauce Note 4
- 1 tablespoon sriracha sauce optional
- 2 tablespoon ginger minced, Note 5
- 4 cloves garlic Note 6
- 1 tablespoon sesame oil Note 7
- 2 tablespoon crushed peanuts optional
- 1 bunch scallions Note 8
Ginger Scallion Noodles
- Use a knife and chopping board to finely slice the garlic cloves and scallions
- Place wok on stove, add peanut oil and turn to a medium heat
- Add sliced garlic, minced ginger and season with salt and pepper. Stir fry for 1-2 mins
- Add scallions to pan and stir fry for another 2-3 mins
- Add cooked noodles to the pan and stir to combine with the ginger scallion oil mix
- Pour soy sauce, fish sauce and sriracha sauce into the wok, stir fry till noodles are heated through again (1-2 mins)
- Drizzle sesame oil over noodles, turn heat off and plate
- Sprinkle with crushed peanuts, leftover scallions, sriracha sauce (optional) and serve immediately
- Note 1 I use 2 minute noodles, which are also known as ramen noodles or instant noodles. I discard the packet seasoning and only use the dried noodles.
- Note 2 You can use olive oil if you don't have peanut oil (and don't want to buy another ingredient just for this recipe). Peanut oil has a lovely aromatic taste and smell and it is perfect for Asian cooking, however, sometimes I use oli ve for different recipes, so don't sweat on this one.
- Note 3 You can use dark soy sauce if you like. I don't always have it at home, so I use regular soy sauce. However, some people like a darker colour to their noodles and the dark soy sauce is how you achieve that!
- Note 4 You have to trust me with this ingredient. I didn't use it for a long time in my cooking as it sounded weird and I didn't want to eat anything too 'fishy'. But then I noticed there was a flavour missing that I always found in store bought Asian foods. So I started using it more often and what do you know - it is SO GOOD!
- Note 5 One of the reasons why I use minced ginger and not fresh ginger is that I rarely have fresh ginger at home. It would be a shopping list, go out and get it item and that is not the intention of this recipe. I pretty much always have minced garlic and ginger and hence all of the ingredients can be in the cupboard and don't involve a car trip to purchase!
- Note 6 The garlic needs to be sliced as it would take a lot longer to cook whole cloves. Simply slice along the clove from top to bottom and discard the little green end.
- Note 7 The sesame oil brings flavour and a slippery texture to the dish. It is a premium oil, but we only use a little bit and it is worth it for the flavour it brings!
- Note 8 You don't have to, but I like to cut the white and green bits of the scallions using different techniques for this recipe as they really are the star (with the ginger) of the show. Have a look at the chopping board photo in the step by step images and you will see what I mean.