As someone who loves food, I follow an ever-growing list of food blogs and industry experts. There is so much content on the web and social media channels, its overwhelming sometimes but most of the time it is just plain inspiring. They motivate me to push my boundaries and work with different ingredients that I may or may not have used in the past. I’m always astonished by recipes that need only a handful of ingredients, but when put together they create something incredible. This Ginger Scallion Noodles recipe is one that has been doing the rounds on the various social media channels for a while now. It was only time before I tried it out to see what the hype was all about. I first came across the recipe on Bon Appétit – a site that I’m addicted too for its beautifully curated recipes and imagery. I wasn’t disappointed with what was on my plate, these noodles definitely fall under the ‘better than takeaway’ noodles category and was a big hit.
I’ve of course adapted the recipe a little to put my mark on it. You can also make some changes as per your taste. The original recipe calls for hot oil to be added over the sliced ginger, garlic and spring onions. However, I like all these ingredients wok fried so that they aren’t too raw – especially the garlic. I didn’t cook the garlic and ginger until they were fully cooked, so that they still rendered their crunch, albeit not exactly raw (and smelly).
To my vegan friends reading, you’re going to love these ginger scallion noodles. You can adapt them further by adding in vegan mince or tofu sautéed with green chillies, ginger+garlic+spring onions and some soya sauce. Make it colourful and healthier by throwing in some wok fried greens – broccoli, and edamame beans. Throw in some toasted sesame seeds and voila, you have your very own ‘Buddha Bowl’. You see you can pretty much pimp this dish up. This dish is your canvas really.
I served these noodles on its own, but next time I’m going to pair with my paneer chilli recipe. I’ve made this dish a number of times, and its already turned into a family favourite, and more so my favourite because it is super easy, not needing too many complicated ingredients and is packed full of flavour. I hope you like it too.
|Prep Time||5 mins|
|Cook Time||15 mins|
- 1 packet instant noodles I used Tesco's Straight To Wok Medium Noodles 300G
- 1-2 large spring onion Roughly 1 cup
- 1 1 inch Ginger Peeled, sliced finely
- 2 pods garlic peeled, sliced finely
- 3 tbsp vegetable oil
- 2 tbsp soya sauce
- 1 tbsp rice wine vinegar
- 1 tsp crushed black pepper
- 1 tsp sugar
- 2+1 tsp chilli oil Use 1 tsp while serving
- Salt to season
- Add the ginger, garlic and all the spring onions to a large bowl, mix together.
- To this bowl, add the soya sauce, rice wine vinegar, sugar, crushed pepper, chilli oil and salt to taste. Adjust sugar and salt as per taste.
- Heat the oil in a wok or large frying pan. Once the oil is hot and ripples, transfer the ingredients from the bowl into the wok. Stir everything together for about 5 minutes.
- Transfer the ingredients back into the bowl as you don’t want the spring onions to completely wilt. Let the mixture sit for about 2-3 minutes.
- Now cook the noodles as per the manufacturers instructions.
- When the noodles have cooked, add the soy sauce ginger spring onion mix to the noodles. Toss the noodles to bring everything together.
- Serve hot with garnishing of chilli oil - use sparingly and as per taste.