Outrageously Good Scallion Noodles - Even Better Than Momofuku!

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while salt + water is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat; canola oil is a more budget-friendly option.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free; cashews are often less expensive.

Remove the ends from the scallions and cut into 2 to 3 inch strips, then thinly slice them.

Cut the end off the bok choy and separate the leaves for easier washing.

In a bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon vegetarian oyster sauce, 0.5 tablespoon sweet soy sauce, and 1 tablespoon sugar to make the sauce.

In a pot of boiling water, blanch the bok choy for 30 seconds, then transfer to a bowl of cold water to cool and dry on a plate.

Cook the noodles according to package instructions in the boiling water, then dunk them in cold water and drain. Add a bit of oil to prevent clumping if necessary.

In a pan over medium-low heat, add 2 tablespoons of vegetable oil and the sliced scallions, sautéing for 5 minutes while keeping an eye on the heat to prevent burning.

Add 2 grated garlic cloves and 5 grams of grated ginger to the pan and stir to combine.

Whisk the sauce again and add it to the pan, stirring until it thickens.

Add the cooked noodles to the pan and mix until fully coated with the sauce, increasing the heat if necessary.

Add a splash of toasted sesame oil and mix well.

Serve the noodles in a bowl, topped with bok choy, a fried egg, and sprinkle with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens