Thursday, September 20, 2012

Ginger Green Onion Noodles

Somehow I ended up with several bunches of green onions in my fridge that were begging to be used.
  (That's what happens when you go out to Larry's and they were 4 bunches for $1).  

I love green onions and their flavor.  A little sprinkle of them just really seem to add that "little somethin' extra" that seems to be missing when you finish a dish.  

But today, because I had so many to use, I needed something where the green onions  would be the star of the dish.  

I turned to Google, and one recipe caught my attention:  "Ginger Scallion Noodles." Doesn't it look tasty???

I really liked the sound of the sauce and the noodles, but I wanted something that would be a stand alone as an entire meal.  I thought of one of my favorite noodle salads and decided to make my own creation that would still taste as good as the real thing, but still fit within my dietary restrictions.

Ginger - Green Onion Noodles

3 large bunches  thinly sliced green onions (greens and whites)
1/2 cup finely minced peeled fresh ginger
1/2 cup grapeseed oil
Juice of 2 limes
2-3 tbl Fish sauce
2 tbl coconut aminos (or soy sauce)
2 tbl rice wine vinegar
1lb brown rice spaghetti noodles (or regular if not GF)
4 small heads Baby bok choy chopped
12oz fresh Bean sprouts
1 can Bamboo shoots, drained
1 can water chestnut slices, drained

Combine green onions, ginger, grapeseed oil, lime juice, fish sauce, coconut aminos, and vinegar.  Set aside.

Prepare noodles according to package directions.  Drain and rinse.

In a large bowl combine noodles, bok choy, bean sprouts, bamboo shoots, and water chestnuts.  Add the green onion mixture.  Toss to combine.  Serve at room temperature or refrigerate until serving and enjoy cold. 


  1. Hi Mellissa, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris