Quick Weeknights · Chinese
Cantonese Ginger Scallion Noodles
Noodles tossed in scallion infused oil and a savory soy base. It is simple, fragrant, and satisfying.
Why This Works
The hot oil 'cooks' the raw ginger and scallions, creating a fresh, intense flavor that cannot be achieved by boiling.
The Upgrade
Add a pinch of white pepper for a subtle, peppery bite.
Chef's Secret
Michelin TechniqueUse plenty of oil—it acts as the primary sauce base that makes the noodles glossy and flavorful.
Ingredients
Total time including resting: 15 min
Directions
Boil noodles according to package instructions until just al dente.
5 minDrain noodles and toss with a little oil to prevent sticking.
In a bowl, combine soy sauce and sugar.
Heat the oil in a small pan until smoking (375°F).
2 minAdd the scallions and ginger into the oil; they should instantly sizzle.
1 minPour the hot oil mixture and the soy sauce over the noodles.
Toss vigorously until the sauce coats the noodles evenly.
1 minWine Pairing
Picpoul de Pinet
White Wine
The BottleFelines Jourdan Picpoul de Pinet
Picpoul is synonymous with 'lip-stinger,' and its razor-sharp acidity is essential to cut through the scallion oil coating the noodles. It makes the dish feel lighter and more vibrant.
Nutrition per Serving
350
calories
8g
protein
55g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Stir-Fried Choy Sum
The crisp stems and tender leaves of choy sum provide a clean, fibrous vegetable addition to the noodle-heavy dish.
Ingredients
Directions
Trim 1 inch off the choy sum stalks and wash thoroughly; pat dry to ensure a proper sear.
Heat a wok or large skillet over high heat until smoking.
Add the neutral oil and garlic, searing until fragrant and golden, about 30 seconds.
Add the choy sum, tossing vigorously for 60 seconds until stems turn bright green.
Deglaze with Shaoxing wine, cover for 30 seconds to steam, then season with salt.
Remove from heat immediately, drizzle with sesame oil, and serve while crisp.
Side Dish
Pan-Seared Potstickers
A few store-bought dumplings add a crispy, savory protein element to round out the simple noodle meal.
Ingredients
Directions
Heat the neutral oil in a heavy-bottomed nonstick skillet over medium-high heat until shimmering.
Arrange dumplings in a single layer, flat side down, and sear for 2 minutes until the bottoms are deep golden brown.
Carefully pour the boiling water into the pan and immediately cover with a tight-fitting lid to steam for 5 minutes.
Remove the lid and allow the remaining water to evaporate completely until the dumplings are crisp again, about 2 minutes.
Drizzle with toasted sesame oil, shake the pan to coat, and serve immediately.
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