Quick Soy and Ginger Noodles
Thin wheat noodles tossed in a five-minute sauce of soy, fresh ginger, sesame oil, and spring onion, the fastest noodle dish in the Chinese home cook's repertoire.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely grate 30g fresh ginger and mince 4 garlic cloves. Finely slice 4 scallion stalks. Measure soy sauce, black vinegar, sesame oil, sugar, neutral oil, sesame seeds, and chilli oil. Have noodles and all ingredients ready.
Boil
Bring a pot of water to a rolling boil. Add 240g noodles and cook per packet instructions until just tender, about 3 to 4 minutes. Reserve 1/4 cup cooking water, then drain noodles in a colander.
Bloom
Heat 3 tbsp neutral oil in a small pan over medium heat. Add ginger and minced garlic, stir constantly for 1 to 2 minutes until fragrant and just golden at the edges. Remove from heat immediately.
Build
In a serving bowl, whisk together 1/4 cup soy sauce, 2 tsp black vinegar, 3 tsp sesame oil, and 1 tsp sugar. Pour in the hot ginger-garlic oil and whisk to combine. Add reserved cooking water and whisk until glossy.
Toss and plate
Add hot noodles to the sauce bowl and toss thoroughly until every strand is coated. Divide between two bowls and top each with sliced scallion, 0.5 tsp toasted sesame seeds, and 0.5 tsp chilli oil if using. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.