Making ginger scallion sauce is easy. At its simplest, it's ginger + scallions + hot oil. A fourth variable—salt—rounds the sauce out. You can use regular table salt, or a salty ingredient to bring depth into the equation, like fish sauce or a chicken broth cube (our personal pick). Or instant noodle seasoning packets.
This recipe makes a supercharged ginger scallion sauce with Indomie Mi Goreng, which you can switch out for your brand and flavor of choice. Remember to save some noodle water to help bind the sauce to your noodles.
Ginger Scallion Instant Noodles
- 3 tbsp neutral oil
- 6 stalks scallions or green onions, thinly sliced
- 1 2-inch piece ginger, grated or thinly sliced
- 2 packets instant noodles, like Indomie
- 2 eggs, fried sunny-side-up
- soy sauce
- sesame oil
- chili crisp, optional
Make ginger scallion sauce: Heat oil in a pan over medium-low heat. Add scallions and ginger and cook, stirring frequently, until soft and fragrant but not browned.
Add instant noodles seasoning packets to the pan. Stir until seasoning powder has fully dissolved and ingredients are well incorporated. Take a tablespoon of sauce from the pan and save it for garnishing later.
Cook noodles: Bring a small pot of water to a boil. Cook instant noodles for 1 minute. Using a pair of tongs, remove noodles from pot of water and transfer directly to the pan with ginger scallion sauce. Add about ¼ cup of instant noodle water to the pan. Stir and toss noodles until fully coated in sauce.
Serve: Divide noodles between two bowls or plates. Top each serving with a fried egg, reserved ginger scallion sauce, plus a gentle drizzle of soy sauce, sesame oil, and chili crisp (if using) to taste. Serve warm.