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.
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
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, 1/2 cup of grated ginger, 1/4 cup of flavorless oil, 1/4 cup of coconut aminos or soy sauce, 1/2-1 teaspoons 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!
Noodle Stir Fry FAQs
No. However, there are non-traditional ramen noodles out there, so if using store-bought noodles, be sure to check the label.
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.
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.
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:
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Ginger Scallion Noodle Stir Fry
- 1 cup thinly sliced scallions greens and whites; 1 bunch
- 1/2 cup fresh ginger peeled and grated (on a microplane) or minced
- 1/4 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
- 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 post was originally published in May of 2017 but was republished with new photos, step by step instructions, and tips in November of 2020.