Ginger Scallion Noodles, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Berg

Ginger Scallion Noodles

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
The noodles are just a delicious vessel for this savoury, gingery, simple weeknight sauce. You can also use it for simple grilled or pan-roasted chops, roasted veggies and grain bowls, so make a little extra to have throughout the week!



  1. Bring a medium saucepan of salted water to a boil over high heat. Add the noodles and cook according to package directions. Reserve about 1/2 cup of the cooking water, drain the rest and set the noodles and reserved water aside.
  2. Meanwhile, heat a medium skillet over medium. Add the oil, onions, garlic, ginger and red pepper flakes. Cook for 1 minute. Add the butter and stir to melt. Salt to taste.
  3. Transfer to a blender or food processor along with the spinach, 2 tablespoons of soy sauce and lime juice. Blend until smooth, adding enough of the reserved water to get a saucy consistency. Season with 1 to 2 more tablespoons of soy sauce, if needed.
  4. Place the pan back over medium heat and add the mushrooms. Cook until softened and lightly golden, about 2 minutes. Add 1 tablespoon of soy sauce and cook just until fully absorbed.
  5. Add the noodles back into the saucepan and add the sauce. Toss to coat, adding a little more of the reserved cooking liquid, if needed. To serve, top with the mushrooms, sesame seeds and red pepper flakes.