Ginger Scallion Noodles

This is now our third Superbowl spent away from the U.S.  I miss the football a bit, and I miss the weekend getaway we had with friends the weekend before the Superbowl a lot, and of course, I miss the snacks that are everywhere this time of year.  Who doesn’t love an excuse to eat fried things and dips on a cold Sunday evening?

I may not have had a sufficient dose of the commercials or the game this weekend, but I’m surely getting a good dose of America.  It’s peak tourism season here, and I think there’s more English being spoken on Bangkok’s streets than Thai.  Last night I may have been on the skytrain with the cast of The Jersey Shore.

With the Superbowl behind us, I am reminded that Thailand is really just getting started with its own holiday season.  Next up – Chinese New Year.  Chinese New Year is a big deal here – fireworks, parties, parades, and great food.

I still haven’t decided exactly what I will be making for our Chinese New Year dinner this year, but these Ginger Scallion Noodles are definitely in the running.

The recipe came to me by way of Lisa at Parsley, Sage and Sweet.  I have to admit that I was a bit intimidated when choosing something from Lisa’s site for this month’s Secret Recipe Club.  Lisa is a masterful baker.  I wasn’t brave enough to tackle her gorgeous Chocolate and Pistachio Marble Challah or the towering Dobos Torte.  Fortunately, she’s got all sorts of savory tricks up her sleeve as well.
Lisa’s version of Ginger Scallion Noodles have an amazingly simple sauce of fresh herbs, ginger, shallots, and a few Asian pantry staples.  Lisa stressed that these are not the famous ginger scallion noodles by David Chang, so in solidarity, I will echo that statement.  And though I’ve never tried David Chang’s version, I will tell you that Lisa’s version is the only one I could ever imagine needing.

Ginger Scallion Noodles_Ingredients

Inspired by the many noodle bowls I have had since arriving in Thailand (and there have been many), I served my bowls with soft-boiled eggs (duck in my case, but chicken will do the trick).

These noodle bowls could never pass as traditional Superbowl fare, but something about them certainly seems celebratory.

Ginger Scallion Noodles 1


Ginger Scallion Noodles
Prep time
Cook time
Total time
These quick, flavorful noodles with ginger and scallions will rival any Chinese take-out variety. Add a soft-boiled egg or cooked sliced chicken for a simple week-night dinner.
Recipe type: Noodles
Cuisine: Chinese
Serves: 2
  • 2 Tablespoons grapeseed oil (vegetable or canola will also work)
  • 1 large bunch of green onions, sliced
  • 2 Tablespoons of roughly chopped cilantro
  • 2 Tablespoons of ginger, finely minced
  • 1 Tablespoon chopped garlic
  • 1 Tablespoon chopped shallots
  • 2 teaspoons fish sauce
  • 1 Tablespoon toasted sesame seed oil
  • 1 tablespoon honey
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 crushed red chile pepper or 1 teaspoon red chile flakes
  • kosher salt to taste
  • 10 ounces noodles of your choice, cooked according to package directions and drained (see note)
  1. Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking.
  2. Add the green onions, cilantro, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. Stir the ingredients quickly, to coat them in the hot oil, and immediately take the pan off the heat. (The onions will sizzle and wilt almost immediately - pull them off the heat as soon as they turn a bright green.)
  3. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste.
  4. Let sit for 15 minutes. Toss with noodles. Serve immediately.
Any variety of noodles will work with this sauce, but I loved the thin, curly ramen-style noodles I used in the photos here. These noodles can often be found on their own in Asian markets, but you can simply buy a few packets of inexpensive ramen noodles and discard the seasoning packets. This ginger-scallion sauce beats those fake flavors hands-down. Recipe adapted slightly from Parsley, Sage and Sweet.
Nutrition Information
Serving size: 5 oz noodles Calories: 461 Total Fat: 24g Saturated fat: 3g Carbohydrates: 55g Sugar: 11g Fiber: 4g Protein: 9g Cholesterol: 41mg



  1. says

    What a lovely combination! I often think of noodle bowls as being soy sauce, chicken, or miso-flavored, but we’ll have to try this at home the next time I buy scallions.

    • says

      I LOVE miso, Stephanie, but this was such a nice change. All those herbs make it so fresh and bright tasting. Different than the comfort food feeling of those miso flavors, but really delicious.

    • says

      I thought the same thing, Kirsten – this could easily be made to be vegan-friendly. I had originally wanted to top it with marinated roasted tofu, but didn’t have time – next time though!

  2. says

    Hi! I’m glad you commented on my site so I could find your site! I’m intrigued! I love the sound of this recipe.

    The super bowl doesn’t seem like a big idea until you miss it. I know how that goes. I grew up in the South, and didn’t think it was such a big deal until I moved away. I miss it daily :)

    • says

      I love your site Christina – since there are just two of us around here as well, I so love having access to recipes that are downsized! Moving away certainly makes you appreciate the place you grew up, doesn’t it? I bet you miss football season in the South – I have friends who grew up in Texas and everything revolved around football!

    • says

      Lisa I absolutely loved this recipe – such a fantastic combination of flavors, and so easy! I will definitely be making these again and again!

        • says

          Lisa – thanks so much for letting me know! And thank YOU for the great recipe in the first place – I’ve made them a couple times since then and once with another kind of noodle, but I agree that there’s something that just works with those ramen noodles.

  3. says

    Oh man, this looks like the perfect dish for this time of year where I live. Hot gingery noodles to combat the cold days (I’m officially sick of snow). The Hus is going away for about 10 days coming up, and I’m arming myself with an arsenal of single lady treat dinner recipes so I don’t just eat crackers the entire time. This is def going on the list, and will likely be consumed while watching several back to back episodes of my favourite guilty pleasure shows. Thanks!
    Katie (The Muffin Myth) recently posted..what’s good around the web!My Profile

    • says

      Corey! Silly girl – you are such a food person AND you eat fish! You’ve got to try cooking with it – I promise you can’t taste anything fishy but it really makes lots of dishes extra delicious!

  4. says

    Such a simple dish, but yet so yummylicious with the scallions! I love to add a dash of sesame oil to my noodles; it works wonders on the fragrance. ;)

    • says

      I could definitely see doing a simpler version in a pinch, using whatever I have in the fridge – I’m sure it’s hard to go wrong with this recipe!

  5. says

    We have been watching Chang’s “Mind of a Chef” on PBS plus I love his publication, “Lucky Peach” and I have been dying to use ramen noodles in something. This looks so good and I think I have everything in the pantry. (Sorry you missed the Superbowl commercials!) :)
    Debra recently posted..Pizza OCD: Bruschetta PizzaMy Profile

    • says

      I’ve never seen his show Debra, but I’ll have to check it out! I lived in New York for a time, and became completely obsessed with the whole line of his restaurants and all the creative foods he came up with.

  6. says

    Jess, I just made this (am snarfing down a bowl as I type) with just a couple of modifications. I left out the fish sauce (obviously) and was out of red pepper flakes (it was on my grocery list and everything!) so I finished it off with a few dashes of hot sauce. I found whole wheat curly ramen noodles, which are surprisingly good. I’m already looking forward to leftovers for lunch tomorrow.
    Katie (The Muffin Myth) recently posted..whole wheat chocolate chip cookie cake with dried cherries and smoked saltMy Profile

  7. Frank Mosher says

    Really a garbage recipe. I gave up noodle packs a long time ago and if you check your analysis you will see why. All that in a .25 cent pack of noodles?

    • says

      Hi Frank – it’s a great point. Some people already have ramen noodle packets around their kitchen, which makes this recipe super convenient (note that the recipe does not use the seasoning packets that come with packaged ramen noodles). Check out the notes I include with the recipe though – I buy this style of noodles in bulk here in Thailand (without the seasoning packets) but any type of noodles will work for this dish.


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