Ginger Scallion Stir-Fried Noodles

Name: Ginger Scallion Stir-Fried Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 1 lb (450 g) fresh thin egg noodles, loosened by hand (or use 12 oz / 340 g dried egg noodles); 3 tbsp (45 ml) neutral oil (such as canola or peanut), for infusing the aromatics; 2 tbsp (30 ml) neutral oil (such as canola or peanut), for frying the noodles; 3 tbsp (30 g) fresh ginger, peeled and cut into fine matchsticks; 6 whole (90 g) scallions, white and pale green parts, cut into 2-inch (5 cm) lengths, thick pieces halved lengthwise; 4 whole (50 g) scallions, dark green parts, thinly sliced on the diagonal; 2 cloves (8 g) garlic, minced; 3 tbsp (50 ml) oyster sauce; 1 tbsp (15 ml) light soy sauce; 1 tsp (5 ml) dark soy sauce; 1 tsp (4 g) granulated sugar; 1 tsp (5 ml) toasted sesame oil; ¼ tsp (½ g) ground white pepper; 2 tbsp (30 ml) water; 2 cups (150 g) fresh bean sprouts, rinsed and drained well (optional)

From the MyKitchenBank Kitchen

Chewy egg noodles tossed in a hot wok with ginger-scallion oil, oyster sauce and a splash of soy. Cantonese-style, savory and ready in under 30 minutes.

Prep: 15 min
Cook: 10 min
Wait: 3 min
Total: 28 min
Makes: 4 main-course servings (about 2 cups / 300 g each)

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Ingredients

4 servings

1 lb (450 g) fresh thin egg noodles, loosened by hand (or use 12 oz / 340 g dried egg noodles)
3 tbsp (45 ml) neutral oil (such as canola or peanut), for infusing the aromatics
2 tbsp (30 ml) neutral oil (such as canola or peanut), for frying the noodles
3 tbsp (30 g) fresh ginger, peeled and cut into fine matchsticks
6 whole (90 g) scallions, white and pale green parts, cut into 2-inch (5 cm) lengths, thick pieces halved lengthwise
4 whole (50 g) scallions, dark green parts, thinly sliced on the diagonal
2 cloves (8 g) garlic, minced
For the sauce
3 tbsp (50 ml) oyster sauce
1 tbsp (15 ml) light soy sauce
1 tsp (5 ml) dark soy sauce
1 tsp (4 g) granulated sugar
1 tsp (5 ml) toasted sesame oil
¼ tsp (0.5 g) ground white pepper
2 tbsp (30 ml) water
2 cups (150 g) fresh bean sprouts, rinsed and drained well (optional)

Equipment (6)

Large pot for boiling noodles (4–5 qt / 4–5 L)
14-inch (35 cm) wok or 12-inch (30 cm) heavy skillet
Colander
Small bowl for the sauce
Wok spatula or tongs
Chef's knife and cutting board

Steps

Before you start

Have everything chopped and measured before you turn on the heat; stir-frying moves fast.
Pat boiled noodles very dry. Wet noodles steam instead of fry and turn gummy.
Use a 14-inch (35 cm) wok or a 12-inch (30 cm) skillet so the noodles can be tossed freely.
Fresh Hong Kong-style thin egg noodles work best; dried egg noodles or lo mein also work (see substitutions).

1
Mix the sauce
- In a small bowl, stir together the oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, white pepper and water until the sugar dissolves and the sauce is uniformly dark brown.
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Ready when: No sugar granules remain at the bottom of the bowl.
2
Prep the aromatics
- Cut the ginger into fine matchsticks, cut the scallion whites into 2-inch (5 cm) lengths, slice the scallion greens on the diagonal, and mince the garlic.
- Keep the whites and greens in separate piles.
- Rinse and drain the bean sprouts, if using.
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Ready when: Ginger pieces are thin and even so they soften quickly.
Tip: Cut the ginger thin; thick pieces stay harsh and raw-tasting.
3
Boil and dry noodles
- Bring a large pot of unsalted water to a boil over high heat.
- Loosen the noodles, add them and cook, stirring, for 1 to 2 minutes for fresh noodles (for dried, follow the package time minus 1 minute).
- Drain in a colander and rinse briefly under cold water.
- Shake well, then spread on a towel-lined tray and pat dry.
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Ready when: Noodles are springy with a slight bite in the center and not mushy.
Tip: Undercook slightly; they finish cooking in the wok.
4
Infuse the oil
- Heat the wok over medium heat for 1 minute.
- Add the 3 tbsp (45 ml) aromatic oil, then the ginger.
- Stir constantly for 1 minute.
- Add the scallion whites and garlic and stir 30 seconds longer.
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Ready when: Ginger is fragrant and lightly golden; scallion whites are softened and bright.
Tip: If the garlic browns beyond light gold it turns bitter; lower the heat.
5
Sear the noodles
- Turn the heat to high.
- Push the aromatics to the side, add the 2 tbsp (30 ml) frying oil, then the noodles.
- Spread them out and let them sit undisturbed for 45 seconds, then toss and repeat once more.
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Ready when: Some noodle edges are lightly golden and the strands look dry and separate.
Tip: Work in two batches if your wok is smaller than 14 inches (35 cm).
6
Add the sauce
- Stir the sauce again and pour it around the edge of the wok so it sizzles.
- Toss the noodles with the aromatics for 1 minute, lifting from the bottom, until every strand is coated and glossy.
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Ready when: Noodles are evenly mahogany brown with no pooled sauce in the wok.
7
Finish and serve
- Add the scallion greens and bean sprouts, if using.
- Toss for 20 to 30 seconds, only until the greens wilt slightly and the sprouts are hot but still crisp.
- Taste and add a splash of light soy if needed.
- Serve immediately.
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Ready when: Scallion greens are bright green and sprouts are still crunchy.
Tip: Serve right away; the noodles keep absorbing sauce as they sit.

Good to know

Tips

Dry noodles and a very hot wok are the keys to wok flavor and non-sticky strands.
Don't overload the pan; cook in two batches rather than steaming a crowded wok.
Cut the ginger in matchsticks, not grated, so you get distinct fragrant bites.
Top with a fried egg or sliced roast pork for a heartier meal.

Make ahead

Boil, rinse, drain and toss the noodles with 1 tsp oil up to 1 day ahead; refrigerate covered. Mix the sauce up to 3 days ahead and refrigerate. Prep the aromatics up to 4 hours ahead.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 3 days. Freezer: not recommended, as the noodles turn soft. Reheat in a hot skillet with 1 tbsp (15 ml) water for 2 to 3 minutes, stirring, until steaming hot.

Substitutions

fresh thin egg noodles → dried lo mein, chow mein noodles or spaghetti. For spaghetti, cook until just al dente and add 1/2 tsp baking soda to the water for a chewier texture.
oyster sauce → vegetarian mushroom stir-fry sauce. Makes the dish vegetarian; use the same amount.
dark soy sauce → extra light soy sauce plus 1/4 tsp molasses. Similar color with slightly less depth.
light soy sauce → tamari. Use gluten-free oyster sauce and noodles too for a gluten-free dish.