The key to this Ginger Scallion Noodle Stir Fry lies in its simplicity: a few tasty ingredients make a takeout-worthy vegan noodle dish. Light on sauciness, this vegan ginger scallion noodle stir fry is ready in just 20 minutes.
Why You Should Make this Recipe
When I’m craving takeout noodles, this recipe 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 with ginger, garlic, scallions, red pepper flakes, and cooking wine to create a simple but delicious, light sauce.
The sauce coats the ramen noodles 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
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 work 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 1 cup of thinly sliced scallions, 1/2 cup of grated ginger, 1/4 cup of flavorless oil, 1/4 cup of coconut aminos or soy sauce, 1/2-1 teaspoon red pepper flakes, & 1 tablespoon of cooking wine in a bowl. Set aside.
Bring a pot of water to boil for the noodles.
In the meantime, heat 2 tbsp 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.
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!
More Noodle Stir Fry Dishes
I love noodles, so be sure to check out all of my noodle recipes. These stir-fry dishes are a great place to start!
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Ginger Scallion Noodle Stir Fry
Print Recipe SaveIngredients
- 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
- 1/2-1 tsp red pepper flakes
- 1 large head broccoli with florets cut off and stock thinly sliced
- 2 tbsp 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 tbsp 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!
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.
Thanks for sharing, Justin… I’m glad you liked it!