20 Minute Dinner Solution: Ginger Scallion Noodles For Winter

If you’ve been following social media food trends then the idea of making a sauce from hot oil poured over spices is not a new one to you. There are endless possibilities when tinkering with the recipe of hot oil noodles and you can easily curate each plate to your personal palate. This particular recipe is great for winter thanks to the natural anti-inflammatory and anti-bacterial properties of ginger in combination with the warming effects of the chilli flakes.

This combination is often seen in Cantonese-style cooking where it’s served alongside meat dishes as a dipping sauce but as a coating for noodles, you really get the full hit of umami goodness in every bite. The best part is that since you’re using ready-made noodles and there’s very little actual cooking to achieve the sauce, this recipe can be made in around 20 minutes, maybe less. Perfect for when you’re ill and not feeling up to making an elab


  • Noodles of choice
  • 2-3 tbsp ginger, finely minced
  • ¾ – 1 cup scallions/ fresh spring onions, thinly chopped (green part only)
  • 2-3 tbsp garlic, finely minced
  • 1-2 tbsp crushed red chilli flakes 
  • 1-1½ tbsp toasted sesame seeds
  • Salt
  • 4 tbsp neutral-flavoured oil
  • 1½ tbsp light soy sauce
  • 1½ tbsp dark soy sauce
  • ½ tbsp rice vinegar
  • ½-1 tbsp hot sauce/ more chilli oil of choice (optional)
  • 1 tsp brown sugar


  • Finely mince your ginger and spring onions and stir them together in a heat-proof bowl. Add a generous pinch of salt. 
  • Next mince the garlic and add it to the mix along with chilli flakes and sesame seeds. 
  • In a small saucepan heat up the oil until it’s at smoking point and quickly pour it over the micture in the bowl. 
  • Once it’s stopped sizzling, stir to combine all the ingredients. 
  • Now add the light and dark soy sauces, the rice vinegar, the miso, the hot sauce and the sugar. 
  • Mix well to combine. 
  • Cook the noodles according to the directions on the packet, drain them well and then add them to the sauce.
  • Toss them well to ensure every noodle is well coated in sauce. 
  • Garnish with more spring onions and some toasted sesame seeds and serve hot.