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Ginger Scallion Noodles in a white bowl with chopsticks
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4.72 from 7 votes

Ginger Scallion Noodles

Ginger Scallion Noodles are the ones that you make when you don't want to leave home, so you raid the pantry instead! You can call them Ginger Scallion Ramen Noodles, 2 min noodles or noodel -icious, whichever,  wok on! 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner
Cuisine: asian, Australian, International
Keyword: ginger ramen noodles
Servings: 4
Calories: 82kcal
Author: Adrianne

Equipment

  • Wok
  • Wooden spoon
  • Chopsticks

Ingredients

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

Instructions

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

Video

Notes

  • 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. 

Nutrition

Calories: 82kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1317mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg