Ginger Scallion Spaghetti (姜蔥撈麵)

Tutorial video

Ingredients (11)

• 200 g spaghetti
• 2 tablespoon sesame oil
• 2 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon chicken bouillon powder
• 1 tablespoon premium oyster sauce
• 1 teaspoon chili oil (optional)
• 1 tablespoon rice cooking wine
• 1 tablespoon Shaoxing cooking wine
• 2 tablespoon fresh ginger, minced
• 3 scallions, thinly sliced

Nutrition (per serving)

Calories

410 kcal

Carbohydrate

71 g

Protein

12 g

Fat

10 g

Fiber

3 g

Sodium

820 mg

Calcium

30 mg

Potassium

300 mg

Iron

2 mg

Zinc

1 mg

Magnesium

30 mg

Cholesterol

0 mg

Instructions

• Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente; drain and set aside.
• While the pasta cooks, heat the sesame oil in a wok or large skillet over medium heat.
• Add the minced ginger and stir‑fry for about 30 seconds until fragrant.
• Add the sliced scallions and continue stir‑frying for another 30 seconds.
• Stir in the light soy sauce, dark soy sauce, oyster sauce, chicken bouillon, rice wine, Shaoxing wine, and chili oil; cook for 1 minute to combine the flavors.
• Add the cooked spaghetti to the wok, tossing quickly to coat the noodles evenly with the sauce.
• Taste and adjust seasoning if needed, then transfer to serving plates and serve immediately.