Try this bowl of easy, aromatic Ginger and Scallion Oil Noodles! 🥢

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is more budget-friendly.

ginger

💰Cheaper: ground ginger

Ground ginger is a more economical option.

Boil water in a large pot.

Add dry wheat noodles to boiling water and cook until al dente, according to package instructions.

Drain noodles and rinse under cold water to stop cooking.

Chop scallions finely, separating the white and green parts.

Heat neutral oil in a pan over medium heat until shimmering.

Add white parts of scallions and minced ginger to the oil, cooking until fragrant.

Remove from heat and stir in dark mushroom soy sauce, soy sauce, salt, sugar, chinese 5 spice powder, sesame seeds, and chili powder/flakes.

Toss cooked noodles with the ginger-scallion oil mixture until evenly coated.

Serve garnished with the green parts of scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens