Name: 10-Minute Ginger Scallion Soy Udon
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4 scallions, whites and greens separated, whites minced, greens thinly sliced; 2-inch knob fresh ginger, peeled and minced (about 2 tbsp); 4 garlic cloves, minced; 2 packs wet udon noodles; 1.5 tbsp light soy sauce (or low-sodium soy sauce); 1 tsp dark soy sauce; 1.5 tsp sugar; 1.5 tsp rice vinegar; 3 tbsp extra virgin olive oil; 1 tbsp white sesame seeds; 1/4 tsp white pepper, plus more for topping; 1 tbsp extra virgin olive oil, for frying; 2 tbsp hot noodle water, added gradually

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This bowl came together almost by accident. I had been using this sauce as a dipping sauce for crackers and what not for a long time. And since it comes together SO quickly, I decided to just throw it in with udon noodles and see how it’d turn out.

And let me tell you, this bowl does not disappoint.

The moment the ginger, garlic, and scallions hit the hot oil, the whole kitchen fills with the kind of aroma that makes you hungry instantly. Then everything gets tossed together into glossy, chewy noodles that are savory, just a little sweet & salty, and packed with fresh ginger and olive flavor.

Watch Our Ginger Soy Scallion Udon Video Recipe

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Here is our step-by-step video recipe:

Easy Ginger Scallion Soy Udon Recipe

This savory ginger soy scallion udon is surprisingly hands-off and perfect for busy weeknights. After quickly cooking the udon, sizzling the aromatics, and tossing everything in a glossy soy sauce mixture, the result is a chewy, savory, gingery dish with plenty of scallion flavor that feels restaurant-quality but is made entirely at home in less than 10 minutes.

Ingredients for Ginger Scallion Soy Udon

Scallions: Add fresh oniony flavor, with the whites bringing a sharper savory note and the greens adding a crisp finish.
Fresh ginger: Brings warmth, brightness, and a lightly spicy aromatic flavor. You can substitute ginger paste if you’re really low on time, but fresh ginger gives the sauce a much more vibrant flavor.
Garlic: Adds savory depth and rounds out the ginger and scallion flavors. You can substitute 1/2 tsp garlic powder if you’re low on time.
Wet udon noodles: Provide the chewy, substantial base for the sauce. You can substitute your favorite noodles, we just love udon.
Light soy sauce: Provides the main salty element. You can substitute low-sodium soy sauce for a slightly less salty result.
Dark soy sauce: Adds deeper color and a richer soy flavor with a little sweetness. You can substitute more light soy sauce with a pinch of sugar, though the finished noodles will be lighter in color.
Sugar: Balances the salty soy sauce and sharp rice vinegar. You can substitute an equal amount of honey or maple syrup.
Rice vinegar: Adds a sweet acidity that keeps the sauce from tasting too heavy. You can substitute lime or lemon juice, although rice vinegar has a different flavor.
Extra virgin olive oil: I use a lot of olive oil in this recipe, and it’s essential to use a super high-quality olive oil that has a fresh olive taste, since it carries the aromatics and gives the sauce a glossy, oily finish with a refreshing taste.
White sesame seeds: Add a subtle nutty flavor and light crunch. You can substitute toasted sesame seeds or even add toasted sesame oil if you want it to be nuttier.
White pepper: Adds gentle warmth and a savory peppery note. You can substitute black pepper or ground green Sichuan peppercorns, though the flavor will be more pronounced.
Starchy noodle water: Helps loosen the sauce and allows it to cling evenly to the noodles.

How to Make Ginger Scallion Soy Udon

Step 1: Cook the udon noodles according to the package instructions. Reserve 2 tablespoons of starchy noodle water, then drain the noodles.

Step 2: Heat the 1 tablespoon of extra virgin olive oil over medium-high heat until shimmering and just smoking, about 1 to 2 minutes. Add the ginger, scallion whites, and garlic. They should sizzle loudly as they hit the oil, with the aromatics becoming fragrant.

Step 3: Meanwhile, whisk the light soy sauce, dark soy sauce, sugar, rice vinegar, 3 tablespoons of extra virgin olive oil, white sesame seeds, and white pepper together in a bowl.

Step 4: Add the sauce and cooked noodles to the aromatics. Toss over medium heat for about 1 to 2 minutes, adding the reserved noodle water gradually, until the noodles look glossy and the sauce evenly coats them.

Step 5: Serve immediately, topped with the sliced scallion greens, sesame seeds, and extra white pepper.

Add Fresh, Sliced Olives as a Topping

If you’d like this bowl to become even more olive-forward, fresh sliced olives as a topping can work well because they add that distinct bite that cuts through the richness of the dish.

Slice the olives thinly and scatter them over the finished dish just before serving, so they stay fresh and firm rather than softening from the heat. The final flavor will depend on the olive you choose. Kalamata will bring a bolder, more intense saltiness, while a milder green olive will add a lighter, more subtle tang.

Add a Protein: Shrimp or Chicken Bites

If you’d like to turn this into a more filling meal, adding a protein can work well.

Cook the protein separately before combining it with the noodles, so it develops a good sear rather than steaming in the sauce. The final result will depend on the protein you choose. Shrimp would be a great choice when you’re short on time, while bite-sized chicken pieces take a bit longer but add a heartier, more substantial texture.

Tips for Making Ginger Scallion Soy Udon

Tip 1: Preheat the pan so it’s hot when the aromatics go in. There should be a sizzle immediately when you toss them in.
Tip 2: Don’t fry the aromatics too long to keep the taste fresh. The ginger and garlic can quickly turn bitter if they turn brown.
Tip 3: Top with fresh sliced olives for a more olive-forward version.

Make-Ahead Instructions

This dish is best made and eaten fresh because the noodles have their nicest chewy texture immediately after tossing with the sauce.

If preparing components ahead, the scallions, ginger, garlic, and sauce can be prepped and kept refrigerated in airtight containers until cooking.

Storing Leftovers

Store leftover udon in an airtight container in the refrigerator for up to 3 days.

The noodles may become softer and lose some of their bite as they continue to sit in the oil.

Freezing Instructions

Freezing is not recommended for the finished dish because the texture of the cooked udon can change after thawing.

Reheating Instructions

Reheat leftovers gently in a skillet over medium-low heat until warmed through, adding a small amount of water if the noodles look dry. Toss until the sauce loosens and coats the noodles again.

Serving Suggestions

Serve the udon as a quick weeknight dinner on its own, or pair it with fresh, sliced olives or a simple salad like arugula, or even shrimp or chicken bites for a fuller meal. Finish with the sliced scallion greens, sesame seeds, and extra white pepper for freshness, crunch, and a little warmth.

This is especially suited to those nights when dinner needs to happen quickly and you want something savory and comforting without a lot of cooking.

10-Minute Ginger Scallion Soy Udon