The Ginger Scallion Spaghetti My Dad's Made 100,000 Times
Why this recipe
Most ginger scallion spaghetti recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 50 years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 104.4K views, 2.8K likes on YouTube.
This is a twist on my dad's addictive Ginger Scallion Lo Mein, the classic!
Introducing... Ginger Scallion Spaghetti - a dish so easy, anyone can make it, even if you’re a beginner or you don’t live near an Asian grocery store.
Ingredients
Instructions
Prep aromatics
Julienne the ginger (2 ounce) and green onions (2 ounce). For the ginger, thinly slice, then chop into very fine strips. Cut the green onions into approximately 2-inch sections, then chop into very fine strips. Both aromatics should look like thin, shredded threads. This will help their flavor distribute evenly while reducing the amount of direct spice in each bite.
Cook spaghetti
Bring a large pot of water to a boil. Add the spaghetti (12 ounce) and decrease the heat to low. Cook the spaghetti on low heat until its texture is to your liking. In our case, we wanted to replicate the feel of lo mein, so instead of cooking it to a chewy al dente, we doubled the cook time that the package recommended (20 minutes, up from 10 minutes).
Cook sauce
Heat a separate wok on high heat. When it’s hot, add oil (2 tablespoon). Turn the heat down to medium and add the ginger.
Cook the ginger until it’s fragrant, or about 30 seconds. Add the white parts of the green onion, and stir-fry for about 25 seconds. This part can be more astringent than the green tops, so we’re adding it to the wok first to mellow out its bite.
Turn the heat up to high and cook to release more of the aromatics’ fragrance, for another 45 seconds. Add the rest of the green onions and cook until soft but still bright green, or about 15 seconds.
Add water (12 ounce), salt (1 teaspoon), sugar (1 teaspoon), oyster sauce (1 tablespoon), and chicken bouillon powder (0.50 teaspoon) to the wok. Turn the heat off and mix well.
Thicken sauce
Create a cornstarch slurry by combining cornstarch (1 teaspoon) and water (1 tablespoon) in a separate small bowl.
Mix until the cornstarch is fully dissolved. Then, turn the heat up to high and slowly pour the slurry in while stirring constantly.
Monitor the consistency of the sauce here. It’ll thicken up just a little bit more as it cools on the table, so adjust the sauce with that in mind. To thicken it more, make and add more slurry. If you over-thicken it and it gets goopy, you can dilute it with water or broth.
Once the consistency is to your liking, drizzle sesame oil (1 teaspoon) over top for a finishing touch of nutty flavor and a beautiful shine.
Finish
Drain and plate the spaghetti in your serving dish and pour the sauce over top. Enjoy!