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    Home » Recipes » Noodles

    Ginger Scallion Noodle Stir Fry

    Published: Nov 16, 2020 Modified: Dec 14, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Bowl of noodles and broccoli with chopsticks.
    Bowl of noodles and broccoli with chopsticks.

    The key to this recipe lies in its simplicity: a few tasty ingredients and you have a takeout-worthy vegan noodle dish. Light on sauciness, this vegan ginger scallion noodle stir fry is ready in 20 minutes.

    Noodles and broccoli in a bowl with chopsticks.
    TABLE OF CONTENTS hide
    1 Why You Should Make this Recipe
    2 Ingredients and Substitutions
    3 How to Make Scallion Noodles
    4 Noodle Stir Fry FAQs
    5 More Noodle Stir Fry Dishes
    6 Ginger Scallion Noodle Stir Fry

    Why You Should Make this Recipe

    When I’m craving takeout noodles, this recipe really hits the spot. It’s so quick to make, yet has incredible flavor.

    I use coconut aminos as an alternative to soy sauce, but you can use either. It gets mixed along with ginger, garlic, scallions, red pepper flakes, and cooking wine to create a simple but delicious, light sauce.

    The sauce coats the ramen noodles really well, but one of my favorite things about this dish is that it isn't too saucy, offering a lighter vegan noodle dish perfect for any weeknight.

    Ingredients and Substitutions

    Ingredents for a noodles stir fry on a countertop.

    ramen noodles - I like the texture of ramen noodles in this dish, but it also works well with other noodles like: rice or vermicelli noodles, soba, spaghetti, and more.

    cooking wine - many cooking wines works in this recipe including: marsala, sherry, sake, and Shaoxing.

    coconut aminos - I have used coconut aminos, liquid aminos, soy sauce, and tamari with success in this recipe so use whichever you have in your pantry.

    How to Make Scallion Noodles

    Mix together 1 cup of thinly sliced scallions, ½ cup of grated ginger, ¼ cup of flavorless oil, ¼ cup of coconut aminos or soy sauce, ½-1 teaspoons red pepper flakes, & 1 tablespoon of cooking wine in a bowl. Set aside.

    Scallions and ginger in a liquid measuring cup.

    Bring a pot of water to boil for the noodles.

    In the meantime, heat 2 tablespoon oil in a pan over high heat. Add the broccoli. Cook 5-10 minutes until you reach the tenderness desired in your veggies. You can also steam the broccoli if you prefer. Add the scallion mixture. Mix well, then turn off the heat.

    Broccoli in a fry pan.

    Add the 10 oz. of ramen noodles to your boiling water. Cook per the package instructions. Drain. Add to the pan with the broccoli (or mix them together in a large bowl if the pan is too full). Stir well, and serve!

    Noodles and broccoli in a glass bowl.

    Noodle Stir Fry FAQs

    Do ramen noodles have eggs?

    No. However, there are non-traditional ramen noodles out there, so if using store-bought noodles, be sure to check the label.

    What kinds of noodles can you use in a stir fry?

    You can use many kinds of noodles in a stir fry, including but not limited to the following: soba, udon, Italian noodles like spaghetti or linguini, egg noodles, ramen, rice noodles.

    Do you cook the noodles first?

    Most of the time, yes. Some noodles, like thinner vermicelli or rice noodles, do not require cooking, instead they are soaked. Either way, make sure you drain the noodles before adding them to the stir fry.

    Noodles twirled on chopsticks.

    More Noodle Stir Fry Dishes

    I love noodles, so be sure to check out all of my noodle recipes. Here are some of the stir-fry versions:

    • Bok Choy Noodle Stir Fry
    • Soba Noodle Stir Fry with Summer Veggies
    • Garlic Noodles with Carrots
    • Vegan Zoodle Stir-Fry

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    Print Recipe
    5 from 9 votes

    Ginger Scallion Noodle Stir Fry

    The key to this recipe lies in its simplicity: a few tasty ingredients and you have a takeout-worthy vegan ramen noodle dish. Light on sauciness, this vegan ginger scallion noodle stir fry is ready in 20 minutes.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Main
    Cuisine: American, Asian
    Diet: Kosher, Vegan, Vegetarian
    Servings: 4
    Calories: 579kcal
    Author: Candice

    Ingredients

    • 1 cup thinly sliced scallions greens and whites; 1 bunch
    • ½ cup fresh ginger peeled and grated (on a microplane) or minced
    • ¼ cup flavorless oil
    • 4 tbsp. coconut aminos or soy sauce
    • 1 tablespoon cooking wine Shaoxing, sherry, marsala, sake
    • ½-1 teaspoon red pepper flakes
    • 1 large head broccoli with florets cut off and stock thinly sliced
    • 2 tablespoon flavorless oil to cook the broccoli
    • 10 oz. ramen noodles

    Instructions

    • Mix the scallions, ginger, oil, soy sauce, red pepper flakes, & sherry in a bowl. Set aside.
    • Bring a pot of water to boil.
    • In the meantime, heat 2 tablespoon oil in a pan over high heat. Add the broccoli. Cook 5-10 minutes until you reach the tenderness desired in your veggies. (You can also steam the broccoli.) Add the scallion mixture. Mix well. Turn off the heat.
    • Add the ramen noodles to your boiling water. Cook per the directions on the package, usually 4 minutes. Drain. Add to the pan with broccoli. Stir well, and serve!

    Video

    Notes

    Prep ahead the scallion mixture and keep in your refrigerator in a sealed container for up to 3 days.

    Nutrition

    Calories: 579kcal | Carbohydrates: 62g | Protein: 12g | Fat: 32g | Saturated Fat: 8g | Sodium: 1837mg | Potassium: 726mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1270IU | Vitamin C: 141mg | Calcium: 110mg | Iron: 4mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in May of 2017 but was republished with new photos, step by step instructions, and tips in November of 2020.

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    Reader Interactions

    Comments

    1. Justin McChesney-Wachs

      November 17, 2020 at 2:15 pm

      5 stars
      This is such a satisfying and quick dish. So much better than takeout and it cooks up in less time than it would take to go pick it up. Subbed in some broccolini and rapini and it turned out delicious.

      Reply
      • Candice

        November 29, 2020 at 8:14 am

        Thanks for sharing, Justin... I'm glad you liked it!

        Reply

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