Ginger Scallion Noodles (Paleo, Vegan)

It’s beginning to look a lot like Christmas!

That is, because we are decorating 🙂 Got our tree up today, and are going to go around and put the lights up. I love this time of year – the chilly weather, the snow, the holidays, the sweaters…. Oh, the sweaters….

But then, I got sick last week – right before Thanksgiving. I’ve been up and down since then, but this week, I’ve got the after effects… and it’s downright unpleasant! So much, that my manager sent me home for sneezing and blowing my nose today. Gross… but thank you, boss!

I wanted to make something tasty, light, and zesty. I was never a fan of boring ramen, but I do love some noodles! Instead of your typical pasta or ramen, I used shirataki noodles. They are vegan and gluten free, and have a fun texture. I would’ve preferred zucchini noodles, but maybe I’ll use them for an upcoming recipe….

Ginger Scallion Noodles (Paleo, Vegan)

Prep time: 20 minCook time: 10 min Serves 2-3


  • 2 Bags Shirataki noodles
  • 1 small shallot, finely chopped
  • 2 garlic cloves, pressed or grated
  • 1 large bunch of scallions, very thinly sliced, divided
  • 2 heaping tbsp fresh grated ginger
  • ¾ cup grapeseed oil
  • 2 tbsp Tamari sauce
  • 2 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • ½ tsp coconut sugar
  • Kosher salt, freshly ground pepper
  • Toasted sesame seeds and chili oil (for serving)


  1. Stir ginger, shallots, garlic, and about half of the scallions in a large bowl.
  2. Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Let cool completely.
  3. Once cooled, stir in soy sauce, vinegar, sesame oil, and sugar; season with salt and pepper.
  4. Meanwhile, cook noodles according to package directions. I rinsed mine, patted them dry, and dry fried them for 2 minutes before combining with the sauce in the pan.
  5. Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.



2 Comments on “Ginger Scallion Noodles (Paleo, Vegan)”

  1. Pingback: Garlic Chili Toasted Sesame Oil – The Divine Kitchen

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