These Taiwanese Ginger Soy Noodles are perfect for when you want something quick, without compromising on flavor. In fact, you can whip this up faster than paying for and waiting for takeout to arrive! Frying thin slices of ginger in sesame oil releases an incredibly warm and fragrant aroma while imparting a complex flavor. You'd never believe something this delicious could come together in just 10 minutes!
I don't know about you, but there are so many nights when I want something quick and easy, yet still comforting and satisfying, and I just don't have the energy to cook a full meal. This Taiwanese Ginger Soy Noodles is one of my go-to dishes for exactly that.
Frying thinly sliced ginger in sesame oil creates an incredible aroma, and it's the key flavor behind many Taiwanese dishes like Three Cup Chicken (San Bei Ji) and Taiwanese Sesame Oil Chicken Rice. After frying, the ginger slices lose their sharp, spicy bite and instead leave behind a warm and complex nutty flavor that makes this dish so comforting.
Another reason I love this recipe is that you can easily customize it based on what you have on hand. I love to top it with a fried egg for extra richness, but you can also throw in some blanched greens or toss in leftover shredded chicken, turning it from a simple noodle bowl into a full, satisfying meal in seconds.
This is the kind of base recipe you'll find yourself coming back to again and again, tweaking it a little differently every time depending on what's in your fridge.
Why You Should Try This Recipe
- It's super simple — faster (and better!) than takeout.
- Just a handful of pantry staples. You probably have everything already in your kitchen.
- It's endlessly customizable. Use whatever you have on hand to make it your own.
Ingredients You'll Need
Notes
- Noodles- I personally like to use thin noodles for this recipe, but feel free to use any type of noodles you like.
- Sesame oil - make sure you use toasted sesame oil for this recipe.
- Mushroom oyster sauce - I use Wan Ja Shan Vegetarian Mushroom Oyster Sauce, which you can find at your local grocery store or online. You can also use regular oyster sauce instead.
- Egg and cilantro - these are optional toppings, feel free to swap them for other toppings of your choice.
Step by Step Instructions
Step 1 - Fry ginger slices in oil
Put ginger slices in the oil on a cold saucepan and bring the heat to medium, cooking until the ginger starts sizzling. Bring the heat down to medium low and continue cooking for 3-4 minutes, flipping the ginger slices halfway through so they cook evenly, until the edges start to curl.
Step 2 - Cook noodles according to package instructions. Don't over cook!
Step 3 - Combine with the rest of the seasonings.
Add the rest of the seasonings to the saucepan and continue to cook for another 10 seconds, to bring out the aroma of the soy sauce.
Step 4 - Assemble noodles with dressing and optional toppings.
Tips and Tricks
- Fry the ginger on low heat. This prevents it from burning, which can leave a bitter taste in the dish.
- Don't overcook the noodles. Drain them when they're slightly undercooked, since they'll continue cooking a bit from the residual heat.
- Add fresh herbs and garlic to upgrade the dish. A bit of chopped scallion, cilantro, or minced garlic can take the flavor to the next level!
Recipe FAQs
Toasted sesame oil has a low smoke point, so heating it on its own can result in a bitter, burnt taste. Adding a neutral vegetable oil helps raise the smoke point and keeps the sesame oil's flavor from turning bitter.
Yes! Just rinse the noodles in cold water after cooking to prevent them from sticking together.
Definitely! Make a double or triple batch and store it in the fridge for up to 2 weeks, so you'll have it ready for quick meals later.
Hope you will enjoy this recipe. Happy cooking!
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10-minute Taiwanese Ginger Soy Noodles
Ingredients
- 8 slices ginger, slice very thinly.
- 3 tablespoons toasted sesame oil
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 teaspoons mushroom oyster sauce, can be substituted with regular oyster sauce.
- 1.5 teaspoons sugar
- 2 servings dry noodles
Optional Toppings
- fried eggs
- chopped cilantro
Instructions
Make the dressing
- Put ginger slices in the oil on a cold saucepan and bring the heat to medium, cooking until the ginger starts sizzling. Bring the heat down to medium low and continue cooking for 3-4 minutes, flipping the ginger slices halfway through so they cook evenly, until the edges start to curl.
- Add soy sauce, mushroom oyster sauce and sugar to the saucepan and continue to cook for another 10 seconds, to bring out the aroma of the soy sauce.
Cook the noodles
- Cook the noodles according to the package instructions.
Assemble
- Mix dressing with the noodles according to taste and then add optional toppings if using.
Notes
- Fry the ginger on low heat. This prevents it from burning, which can leave a bitter taste in the dish.
- Add regular vegetable oil along with the sesame oil. Toasted sesame oil has a low smoke point, so heating it alone can make it bitter — vegetable oil helps raise the smoke point and keeps that from happening.
- Don't overcook the noodles. Drain them when they're slightly undercooked, since they'll continue cooking a bit from the residual heat.
- Add fresh herbs and garlic to upgrade the dish. A bit of chopped scallion, cilantro, or minced garlic can take the flavor to the next level.
- Bringing this to a potluck? Rinse the noodles in cold water after cooking to prevent them from sticking together.
- Make a double batch of the dressing and store it in the fridge for up to 2 weeks, so you'll have it ready for quick meals later.
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