A classic Cantonese dish combining the holy grail of ginger scallion sauce with chewy wonton noodles, creating a simple yet addictive home-cooked meal.
Adapted from a video by Made With Lau
🤤 Ginger Scallion Noodles: MY FAVORITE NOODLE DISH EVER (薑蔥撈麵）
chicken brothadditional, to adjust sauce consistency2 tbsp
cornstarch1 tbsp
waterfor cornstarch slurry2 tbsp
sesame oil1 tsp
Steps
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1
Prepare the ginger by peeling and slicing it very thinly, then cut into fine strips. Use about 2 oz of mature ginger. Finer cuts will be less spicy; thicker cuts will be spicier.
2
Prepare the scallions by cutting lengthwise to unfold them flat, then cut into 2-inch sections and slice into thin strips. Use about 3 oz of scallions.
3
Prepare the bok choy by washing and cutting each large plant into quarters.
4
Make the sauce by mixing together 8 fl oz chicken broth, 1 tsp salt, 1/2 tsp sugar, and 1 tbsp oyster sauce. Stir to combine.
5
Blanch the vegetables by bringing a pot of water to boil on high heat, add 1 tsp oil, then add the bok choy pieces. Cook for about 1.5 minutes until tender, then remove and plunge into cold water to stop cooking and preserve the bright green color. Drain and set aside.
6
Cook the noodles in the same boiling water used for the vegetables, in two batches. Add the 12 oz of noodles to the boiling water and cook on high heat for just 30-40 seconds until loosened. Remove, rinse under cold water, add 1 tsp oil to prevent clumping, and place on the serving plate. Repeat with the second batch.
7
Plate the noodles by spreading them out on a serving dish, then arrange the blanched bok choy around the perimeter.
8
Fry the ginger and scallions by heating 2 tbsp oil in a wok on low heat, then add the ginger strips and fry until fragrant (about 40-50 seconds). Add the scallion strips and stir until aromatic.
9
Complete the sauce by pouring the prepared broth mixture into the fried ginger and scallions and mixing together. If desired, add 2 tbsp additional chicken broth to adjust consistency.
10
To thicken the sauce (optional), prepare a slurry with 1 tbsp cornstarch mixed with 2 tbsp water. Turn the heat to high and slowly add the slurry while stirring continuously, adding only as much as needed. Stir constantly to prevent burning. Adjust the heat to reach desired consistency.
11
Finish by stirring in 1 tsp sesame oil, then pour the hot ginger scallion sauce over the noodles and mix to combine. Serve immediately.
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