WARNING! VERY ADDICTING! BIG TIP BELOW!
HELP! I CAN’T STOP EATING THEM…. KEEP THIS EASY SAUCE AROUND AND YOU WILL ALWAYS BE MINUTES FROM A GREAT MEAL
These are the best vegan Asian noodles and are actually ginger scallion noodles with a Sichuan twist. A great way to rotate your vegetables and they’re ready in minutes plus you can use just about any noodle/pasta.
The sauce is also very good on rice or used as a condiment on grilled vegetables and it keeps for a long time.
EAT YOUR VEGETABLES! THANKS MOM!
This dish will make anyone want to eat their vegetables and ask for more. It is good enough for company and very addicting. Wish my mom had this recipe.
This quick easy Asian noodle dish is a great way to rotate your vegetable because you can use what you have. Having turned mostly vegan I buy a lot of vegetables. Being a Chef I am trained not to waste food so I am always worried about my perishable food and when I am vegan that means mostly vegetables.
“ONE MORE THING” (RIP STEVE JOBS) BEFORE WE GET TO THE RECIPE
This recipe is very customizable. Pick you veggies or no veggies. Pick your pasta and your toppings. Hot or cold? Ok let get going!
LET’S GET GOING
- chop 1/3 cup of ginger
- chop 4 cloves of garlic
- thinly slice two bunches of scallion and put aside 1/3 of the scallions
- put the ginger, garlic, 2/3 of the scallion in a heatproof bowl
- add 1 tsp of red pepper flakes and 1 tsp of ground Sichuan Peppercorn (optional) use black pepper as an option but add later
NEXT…..
- heat 1/2 cup of a oil (vegetable, canola, neutral oil) until shimmering but not smoking
- Pour hot oil over scallion, ginger, spice mixture. Let sit 5 minutes before stirring in remaining scallions.
- Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.
BIG TIP!
Have you had great fried rice? Fried rice isn’t easy to make at home because you just don’t have the heat. Great fried rice has a very subtle smoky taste on the back end. What does that have to do with the noodles?
I like that subtle smoky taste in the noodles, it sends them over the top. Let your wok (recommended) or pan get smoking hot before adding your first round of veggies. Stir the veggies in then let them sit for 15 seconds to get a little char. Do this again when you add the noodles.
COOK NOODLES/PASTA ACCORDING TO PACKAGE DIRECTIONS
Use what you want. I use spaghetti and Chinese noodles but use what you like and I think it would taste great. These are the best vegan Asian noodles.
THE VEGGIES…
The great thing about this dish is you can use whatever veggies you have and need to get rid of. I do like to use spinach and mushrooms plus whatever I have but this is also good with just pasta. and no vegetables.
HOW….
- cook the pasta of your choice
- sauté the veggies of your choice in a little of the scallion oil.
- add veggies in the order in which they cook. Stir fry onions, peppers, carrot, mushrooms first, then snow peas, snap peas, etc…, then spinach
- toss in the cooked pasta and stir fry
- optional-toss cooked veggies into pasta and don’t stir fry. i like the stir fry.
THE FINISH…
Add the ginger scallion oil to taste, then add the toppings of your choice.
- scallion
- cilantro
- chili flakes
- chili oil
- chopped peanut
- sesame seeds
Try this great vegan Pho recipe
Ginger Scallion Crack Noodle
Addictive, Easy, Healthy
- 1/3 cup chopped ginger
- 4 cloves garlic minced
- 2 bunches scallion thinly sliced
- 1/2 cup vegetable oil
- 1 tbsp rice wine vinegar (you can use Chinese black vinegar or balsamic)
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp ground Sichuan peppercorn (you can sub black pepper but…)
- 1 tsp sugar
- Pasta (ramen, spaghetti, Chinese egg) (Read above how much cause make what you want and adjust the sauce.)
- Veggie! I like spinach and mushrooms, red bell, snap peas. (use your imagination or get rid of what you got.)
- Toppings-your choice cilantro, scallion, pepper flakes, chili oil, sesame seeds, nuts, sprouts……..
Stir ginger, garlic, 2/3 of the scallion, pepper flakes, and Sichuan peppercorns in a heatproof bowl.
Heat oil in a small pan until shimmery but not smoking
pour hot oil over scallion ginger mixture, stir and let sit 5 minutes.
Stir in soy, vinegar, sesame oil, sugar, remaining scallions and season with salt. Let sit 15 minutes then adjust seasonings.
Cook the pasta of your choice
Sauté the veggies of your choice in a little of the scallion oil. Add veggies in the order in which they cook. Stir fry onions, peppers, carrot, mushrooms first, then snow peas, snap peas, etc…, then spinach
Toss in the cooked pasta and stir fry
optional-toss cooked veggies into pasta and don’t stir fry. i like the stir fry.
Add the oil and toppings of choice. Serve