Spicy Ginger Scallion Noodles (Printable)

Noodles tossed with ginger, scallions, and Szechuan peppercorns deliver bold spice and aromatic flair in every bite.

# Components:

→ Noodles

01 - 350 grams wheat noodles (e.g., lo mein or udon style)

→ Sauce and Aromatics

02 - 3 tablespoons vegetable oil
03 - 2 tablespoons fresh ginger, finely minced
04 - 6 scallions, thinly sliced, white and green parts separated
05 - 3 garlic cloves, minced
06 - 2 teaspoons Szechuan peppercorns, lightly crushed
07 - 1-2 red chili peppers, finely chopped (adjust to spice preference)
08 - 2 tablespoons light soy sauce
09 - 1 tablespoon dark soy sauce
10 - 1 tablespoon rice vinegar
11 - 1.5 teaspoons sugar
12 - 1 teaspoon toasted sesame oil

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced scallion greens
15 - Optional: fresh cilantro leaves

# Directions:

01 - Prepare the noodles according to package instructions until they reach an al dente texture. Drain them thoroughly, rinse briefly under cool water, and set aside.
02 - In a large skillet or wok, heat the vegetable oil over medium heat. Add the Szechuan peppercorns and allow them to sizzle for approximately 30 seconds until their aroma is released.
03 - Introduce the minced ginger, garlic, the white parts of the scallions, and chopped chili peppers to the skillet. Stir-fry for 1 to 2 minutes until fragrant, ensuring they do not brown.
04 - Pour in both light and dark soy sauces, rice vinegar, sugar, and toasted sesame oil. Stir comprehensively to integrate all components and bring the mixture to a gentle simmer.
05 - Add the drained noodles to the skillet, tossing them vigorously to ensure they are evenly coated with the sauce and aromatics. Continue to stir-fry for 1 to 2 minutes until the noodles are heated through.
06 - Remove the skillet from the heat. Sprinkle with toasted sesame seeds, the reserved scallion greens, and optional fresh cilantro leaves. Serve immediately.

# Expert Advice:

01 -
  • Ready in under 30 minutes
  • Uses pantry staples with just a few fresh ingredients
  • Customizable heat level to suit your preference
  • Completely vegan without sacrificing bold flavor
02 -
  • Szechuan peppercorns are different from regular black peppercorns creating a unique numbing sensation rather than just heat
  • The dish maintains perfect balance between spicy gingery savory and slightly sweet notes
  • Leftovers actually taste amazing cold straight from the refrigerator
03 -
  • Toast your Szechuan peppercorns in a dry pan before crushing them to intensify their flavor. Just a quick 30 seconds over medium heat until fragrant makes a world of difference. I learned this technique from a Chinese chef who explained that this simple step releases the essential oils that give the peppercorns their distinctive character. Your kitchen will smell amazing and your taste buds will thank you.

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