Ginger Scallion Noodles

  • Servings: 4-6
  • Provided by:

    Ingredients Print Recipe

  • 2 1/2 cups (1-2 large bunches) scallions, green and white parts, thinly sliced
  • 1/3 cup fresh ginger, minced
  • 1/4 cup grapeseed oil
  • 2 tsp light soy sauce
  • 1 tsp sherry vinegar
  • 3/4 tsp salt
  • 1 lb. noodles (rice, wheat, soba etc.)
  • 1/2 cup frozen edamame beans, shelled
  • chili oil, for serving


In a medium bowl, combine scallions, ginger, oil, soy, vinegar, and salt. Allow to sit for 15 minutes.

Bring a large pot of salted water to a boil and cook noodles according to the package directions. When pasta is 5 minutes from being done, add edamame to pot and stir.

Drain pasta and edamame in a colander, reserving about 1 cup of pasta water. In a large bowl, add 1 cup ginger scallion sauce, pasta, edamame and about a third of pasta cooking water and toss gently to coat. Drizzle liberally with chili oil and enjoy.

Serve it with fish or, in the summer, a few lovely ribbons of steak straight off of the BBQ. Bonus: Pack it up for a delish lunch the next day!

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