Ginger Scallion Noodles
A Chef Aly Thermomix reinterpretation of David Chang-style ginger scallion noodles: metric ingredients, exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
David Chang's ginger scallion sauce is legendary. The Thermomix chops it into a punchy, glossy sauce in seconds — toss through hot noodles and dinner's done.
Ingredients
- 🧅6 spring onions
- 🫚40 g ginger
- 🫒60 g neutral oil
- 🥄20 g soy sauce
- 🍚15 g rice vinegar
- 🫒1 tsp sesame oil
- 🍬1 tsp sugar
- 🍝400 g cooked noodles
Thermomix method
- Place the spring onions and ginger in the bowl and chop 4 sec / speed 5. Scrape down.
- Add the oil and warm 3 min / 70°C / speed 1 to mellow the raw bite.
- Add the soy, vinegar, sesame oil and sugar and mix 5 sec / speed 3.
- Toss the warm sauce through hot cooked noodles and serve straight away
Aly's tips
- Gently warming the sauce takes the raw edge off the ginger and onion.
- Brilliant over rice, greens or chicken too.
Questions
Can I make the sauce ahead?
Yes — it keeps a few days in the fridge and gets better as it sits.
Is this the original David Chang recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by David Chang and ginger scallion noodles; it is not endorsed by or affiliated with the chef.
Can I make this Ginger Scallion Noodles in a TM6 or TM7?
Yes. The method is written with TM6 and TM7 settings, using metric weights, clear times, temperatures and speeds.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.