Ginger Scallion Noodles is an unusual recipe for us, as it’s designed to serve only one person. This is a restaurant quality recipe, which explains the limitation of one portion. You may always repeat it, as the sauce makes enough for at least 8 portions.
Ginger Scallion Noodles

Ginger Scallion Noodles
Recipe type: Main
Cuisine: Thai
Serves: 1
  • 6 ounces Ramen noodles
  • 6 Tablespoons Ginger Scallion Sauce (recipe follows)
  • 1/4 Cup bamboo shoots
  • 1/4 Cup Quick Pickled Cucumbers (recipe follows)
  • 1/4 Cup cauliflower florets, pan roasted
  • 2 Tablespoons scallions, sliced
  • 1 sheet toasted nori (optional)
Ginger Scallion Sauce
  • 2 1/2 Cups scallions, thinly sliced
  • 1/2 Cup ginger, minced
  • 1/4 Cup grapeseed oil
  • 1 1/2 teaspoons light soy sauce
  • 3/4 teaspoon Sherry vinegar
  • 3/4 teaspoon Kosher salt, or more to taste
Pickled Cucumbers
  • 2 cucumbers, cut into 1/8-inch disks
  • 1 Tablespoon sugar
  • 1 teaspoon Kosher salt
  1. Boil noodles in salted water. Drain, toss with Ginger Scallion Sauce. Garnish with bamboo shoots, pickled cucumbers, cauliflower, scallions and nori.
Ginger Scallion Sauce
  1. In a bowl, mix together scallions, ginger, oil, soy, vinegar and salt. Taste, adding more salt if necessary. The sauce keeps, refrigerated, for 2 days.
Pickled Cucumbers
  1. In a small bowl, combine cucumbers, sugar and salt. Let sit 5-10 minutes.
  2. Taste: If too sweet or too salty, place in a colander, rinse off the seasoning, and dry with a kitchen towel. Taste again, season accordingly. Refrigerate up to 4 hours.
The Ginger Scallion Sauce yields 3 Cups, and the Pickled Cucumber recipe yields 2 Cups.

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