Healthy Ginger-Scallion Noodles

Healthy Ginger-Scallion Noodles |

I’ve always been obsessed with Chinese stir-fried noodles. It didn’t matter what type: chow mein, chow fun, or just plain old ginger-scallion noodles. Any one would do. I loved the oiliness and the saltiness of the noodles. It was the perfect comfort food…when I was in my twenties.

When I first moved out on my own, Chinese delivery was on the menu at least 2 or 3 times a week. But the oiliness and the saltiness that I LOVED in the past made me lethargic and tired. But I couldn’t stop eating it! So I started making my own versions of my favorite noodles at home.

This week, I was in the mood for some ginger-scallion noodles. Sometimes, there is just nothing better than noodles dressed in simple and fragrant ginger-flavored sauce. I used a mix of gluten-free rice noodles and zucchini “noodles” for this dish. The zucchini noodles make it sound so much more difficult than it really is. Not only is it healthy and low-carb, it’s super easy to make. Just use a mandolin to cut them into noodle-like strips. I actually find zucchini noodles much easier (and faster!) to cook with than the real thing.

Gluten-Free Ginger Scallion Noodles |

I made a huge batch to make sure I had enough for leftovers. It makes a great lunch the day after. It’s delicious chilled. So I usually mix it in a salad the day after for a hearty lunch. It’s my husband’s favorite salad. But don’t get me wrong. It’s the tastiest when it’s piping hot, right out of the pan! 😀

Healthy Ginger-Scallion Noodles Recipe
Makes 2 servings
4 oz rice pasta, soba, or chow mein noodles*
6 oz zucchini (about 1/2 zucchini)
1 1/2 – 2 TB canola oil (any neutral oil)
1 + 1 TB tamari (gluten-free soy sauce)
2 tsp rice vinegar
1/2 tsp ginger, grated
3 green onions/scallions, chopped white and green parts separated
chili flakes or gochugaru (Korean red chili powder) – optional
salt to taste
toasted sesame seeds – optional

  1. To make the sauce, stir together oil, 1 TB tamari, vinegar, ginger, white parts of the green onions, and chili flakes if using.
  2. Prepare noodles until they are VERY al dente. While the noodles are boiling, prepare the zucchini noodles by cutting them into long noodle-like pieces. Alternatively, use a mandolin with the appropriate insert.
  3. In a pan, heat the sauce from step 1 on medium heat. Allow the sauce to come to a boil. Lower the heat. Allow the sauce to simmer for a couple of minutes and the ginger to become fragrant. Add the noodles and zucchini noodles to the pan. Stir to combine. Once the noodles are heated through, add the remaining 1 TB tamari. Remove from heat immediately. Add the green parts of the scallions and stir. Salt to taste if necessary. Add some toasted sesame seeds and more scallions if desired. Serve immediately

Cook’s Note

If you don’t have a zucchini or just feel like noodles, use 8-9 oz (in TOTAL, so 4-5 oz to replace the zucchini) of whatever noodles you are using.

I used gluten-free rice pasta from Trader Joe’s for this dish. It’s inexpensive, and it does the job. If you aren’t concerned about gluten, you can used Asian egg (chow mein) noodles or soba.

If you are using rice noodles, RINSE with cold water after boiling. It will turn into a gooey mess if you don’t rinse off the excess starch.

Make sure you grate the ginger. You want the flavor of the ginger, but you don’t want to bite into chunks.

1 1/2 – 2 TB of oil gives it a nice richness, but using less will be fine if you are being strict with your oil intake. Just experiment. Just 1 TB works for me, although my husband likes it with a little more oil.

Don’t overcook the noodles and the zucchini in the pan. Remove from heat once heated through. Rice noodles will turn gooey and the zucchinis will become pulpy if overcooked.

I’m usually not a fan of raw scallions, but it’s great in this dish. I always mix in an extra handful whenever I eat this.

I used low-sodium tamari (soy sauce), and I didn’t need any added salt. Taste test first before adding any salt.


16. August 2013 by gomo
Categories: Asian (Non-Korean), Dairy-Free, Gluten-Free, Main Dish, Noodles/Pasta, Vegan, Vegetarian | Tags: | 26 comments

Comments (26)

  1. Oh so it’s good hot AND cold. At first, when I saw the pics, I thought it was a cold noodle and thought…oh what a yummy healthy looking dish to have on hot summer days. But I can imagine how delicious it would taste piping hot too. Would you ever put Sriracha on it? I always put Sriracha on chow mein. But hmmm on soba or rice noodles, wonder how it would taste.

    • It’s meant to be eaten hot and is delicious hot. But I love it cold too. Of course, it would be best if you can make it with chow mein noodles, but if you have gluten-sensitivities or full-blown celiac disease, you don’t really have a choice but to sub. It’s really tasty with rice pasta. Sriracha? It’s good on (almost) everything!

  2. This is exactly the kind of meal I would crave at midnight and would have to make…right away. And I love that it’s so easy to throw together.

  3. I love the idea of zucchini noodles! This is a terrific recipe, and nice and light. I gotta try this! Really excellent stuff – thanks so much.

  4. What a lovely light noodle dish! It’s funny because I also used to be crazy in my twenties for oily – though Vietnamese – takeaway dishes soaked in litres of soy sauce and thickened with potato flour…. Luckily this period ended 😉 I use zucchini exactly the same way as you do! I “stretch” the noodle dishes this way, cheating my stomach and eyes 😉 On the other hand I love zucchini and don’t mind them in any dish. I sometimes do the same with carrots too. I use a small julienne peeler to obtain the threads.

    • Thanks Sissi! My taste buds have changed so much over the years. I used to have french fries with a ton of ketchup for breakfast not too long ago! And all my veggies had to be battered and/or fried. Yes, this period has ended – albeit involuntarily due to heartburn. 😀 Luckily, I’ve come to love veggies & fruits in their natural state. BTW, I love those julienne peelers!

  5. Another delicious dish! Love the idea to make the zucchini noodles and add them to the other noodles. What a tasty and healthy dish!

  6. Oh Gomo…Im so with you on this one! I love Chinese- any takeout would make me happy any time of the day/night, but got to say that I love your recipe even more…you Koreanized it…I just did that with one of upcoming recipes:D
    Anyhow this is must try over the weekend when kids are at grandma’ and I have time to enjoy fully “me” time over dinner like that! Will let you know…have a lovely Weekend ahead!

    • Thanks Sandra! I have – or had – quite the love affair with all things takeout and oily. My stomach just can’t handle it anymore. But this is a great substitute. I actually much prefer the taste of this, and so does my husband, over takeout. I would love to hear how it turned out. Have a great weekend!

  7. I love Asian noodles of any kind ~ great idea mixing in some zucchini “noodles” – the sauce is right up my alley!

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  9. this looks SO good! I’ve pinned and I’m putting it on my menu for this coming week :o) Thanks! Emily

  10. I came across your blog and this recipe randomly in a search yesterday. I felt inspired to try it out, so I just whipped it together for me and my fiance. I made it with buckwheat soba noodles and added in mushrooms. Very delicious, quick, and easy. Both of us loved it! Thanks so much for sharing!

    • You’re so welcome Addie! I’m so glad you and your fiance enjoyed it. Mushrooms sound like great idea. I will have to add them next time. Thank you so much for your kind words and for coming by the site! Have a wonderful week!

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  15. looks delicious! Can’t wait to try it. What does 1+1 for the soy sauce mean?

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