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ginger scallion chilli oil noodles

Ginger & Scallion Chilli Oil Noodles

A traditional Cantonese ginger scallion sauce is a starting point for a restorative chilli oil infused with a host of other condiments to coat your noodles with soul-stirring comfort. Miso is optional but highly recommended for the sweet-and-savoury kick of umami that it imparts!
5 from 3 votes
Course Main Course
Cuisine Asian


  • noodles of choice, cooked according to package instructions
  • 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 or gochugaru (Korean red pepper flakes)
  • 1-1½ tbsp toasted sesame seeds
  • salt
  • 4 tbsp neutral-flavoured oil
  • tbsp light soy sauce
  • tbsp dark soy sauce
  • ½ tbsp rice vinegar
  • ½-1 tbsp miso (optional)
  • ½-1 tbsp hot sauce/ more chilli oil of choice (optional)
  • 1 tsp brown sugar


  • Start by adding your minced ginger and chopped scallions/ spring onions to a large heat-proof bowl. Generously salt this mixture.
  • Next, add your minced garlic, chilli flakes and sesame seeds.
  • Heat the oil until smoking, then pour it over the ginger-scallion mixture. Once the bubbling and sizzling has subsided, give it a gentle stir to ensure that the oil is evenly mixed in.
  • Now add the remaining ingredients – light and dark soy sauces, rice vinegar, miso, hot sauce and sugar. Mix well to combine.
  • Add your noodles, tossing to ensure that they are evenly coated with the ginger-scallion oil. Serve hot, garnished with more scallions/ spring onions.
    ginger scallion oil noodles


Keyword chilli oil noodles, ginger scallion chilli oil, vegan asian noodles