Ginger and Spring Onion Noodle Bowl
Why this recipe works
- Aromatic depth: Briefly warming the ginger and spring onions in oil draws out their fragrance without turning the dressing heavy.
- Clean balance: Light soy sauce brings savoury depth, while rice vinegar and a little sugar keep the noodles bright and rounded.
- Fast assembly: The dressing comes together while the noodles cook, making the whole bowl practical for a quick lunch or simple dinner.
Get the most out of this recipe
Ingredient notes
- Use fresh ginger: Freshly grated ginger gives the dressing a cleaner, more fragrant heat than dried ground ginger.
- Choose suitable noodles: Wheat noodles with a little chew work best, as they hold the warm oil dressing without becoming mushy.
- Adjust the tang: Rice vinegar keeps the flavour gentle, while white wine vinegar gives a sharper finish if that is what you have.
Common mistakes
- Browning the aromatics: Keep the oil at a gentle sizzle; browned ginger or spring onion can make the dressing taste harsh.
- Leaving the noodles too wet: Drain the noodles well before tossing so the dressing clings rather than becoming diluted.
- Waiting too long to dress: Toss the noodles while they are still hot so they absorb the aromatic oil evenly.
Make-ahead tips
- Prepare the dressing ahead: The ginger and spring onion dressing can be made in advance and gently warmed before tossing with freshly cooked noodles.
- Reheat gently: Warm leftovers over low heat with a small splash of water, tossing until piping hot.
- Best texture: The noodles are at their glossiest just after tossing; add the sesame seeds just before serving for the best crunch.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil. Thinly slice the spring onions and finely grate the ginger.
- Heat the vegetable oil in a small saucepan over medium heat until shimmering. Add the spring onions and ginger and cook for 1 to 2 minutes, stirring, until very fragrant but not browned.
- Take the pan off the heat and whisk in the light soy sauce, rice vinegar and caster sugar until the sugar dissolves. Set the dressing aside while you cook the noodles.
- Cook the stir-fry wheat noodle in the boiling water until just tender, following the packet timing. Drain well in a colander, then tip the noodles straight into a mixing bowl while still hot.
- Pour the warm ginger and spring onion oil over the hot noodles and toss thoroughly so they soak up the dressing. Divide between bowls and finish with the roasted sesame seeds.
Recipe notes
Tips
- Keep the oil at a gentle sizzle so the ginger and spring onion turn fragrant without browning, which can make the flavour harsh.
- Toss the noodles while they are piping hot so they absorb the dressing evenly rather than leaving a puddle at the bottom of the bowl.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly sharper tang.
- Replace caster sugar with honey for a rounder sweetness.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat in a saucepan over low heat with a small splash of water, tossing until piping hot, or eat at room temperature; add the roasted sesame seeds just before serving for best texture.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Gluten Sesame Soybeans Wheat
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