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What you Need for an Easy 20-minute Ginger Tossed Noodle

March 2, 2021 by woonheng 8 Comments

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This 20-minute Ginger Tossed Noodle (干捞面, Gàn lāo miàn) dish is quick, delicious, easy, and allium-free. It’s a perfect meal for your busy weekdays.

Do you have a favorite noodle dish that you always make? I have to say tossed noodle is one of the quickest meals I love to prepare when I’m in a time crunch.

Tossed noodle or Kon Low Mein (dry mix noodles in Cantonese) is one of those dishes that don’t require a lot of ingredients but flavorful in every single bite.

Fresh noodles are widely available at the morning market back at home. There are specialized stalls that only sell homemade noodles that don’t contain any preservatives. The shelf life is usually shorter so you’ll have to cook it as soon as you can.

If you like to make your own fresh homemade noodles, check out my Saucy Noodles bowl. The noodles have a chewy texture and you can make it with a pasta machine or roll it out by hand.

Today, let’s check out how to make this delicious using a store-bought noodle that is tossed in a simple sauce.

How to make 20-minute Ginger Tossed Noodle

Part 1: Fried Cabbage bits

Fried cabbage bits are meant to give the noodles more flavor and to replace one of the allium – garlic. Finely chopped some cabbage leaves and fry them until golden brown. Save it in a jar once cooled for future use or toss it with the noodles later.

Part 2: Cook the noodles

Cook noodles as directed on the package. I’m using a partially fresh noodle today and the cooking time is quicker than dried noodles. Once the noodles are fully cooked through, rinse with cold water, drain, and then set aside. A quick tip: Toss the noodles with a drizzle of toasted sesame oil to prevent them from sticking together.

Part 3: How to put everything together

Heat a large wok and add the cooking oil. Sauté ginger until fragrant, then continue to cook the carrots for another minute or so.

Add the tofu and sauté until the tofu turns golden brown and dry up. This step is to allow the tofu to get a crispy outer layer and allow it to absorb the sauce later.

Add the veggie stock and cooked noodles. Season with soy sauce, vegan oyster sauce, dark soy sauce, toasted sesame oil, and white pepper.

Toss everything together until the noodles are coated with sauce. Garnish with fried cabbage bits and chopped cilantro. Serve warm.

This Ginger Tossed Noodle is

  • Allium-free
  • Vegan
  • Delicious
  • Quick and easy
  • Easily customizable
  • Works great with dried or fresh noodles

If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

20-minute Ginger Tossed Noodles

woonheng
What is your favorite way to cook your noodles? Mine is always an easy tossed noodle dish in a simple sauce. This recipe is easily customizable and works with dried or fresh noodles. I hope you give this dish a try.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Main Course
Cuisine Asian, Chinese
Servings 2

Ingredients
  

  • 2 servings noodles of choice
  • 1 teaspoon ginger
  • 3 tablespoon chopped carrot
  • 4 oz firm tofu mashed
  • ¼ cup chopped cabbage
  • oil for cooking
  • a handful of chopped cilantro

Seasoning

  • ½ cup vegetable stock
  • 2 tablespoons soy sauce
  • 2 tablespoons vegan ‘oyster’ sauce
  • 1 teaspoon dark soy sauce
  • white pepper
  • a drizzle of toasted sesame oil

Instructions
 

  • To prepare the fried cabbage bits, add ½ cup of oil into a tall pot. Once the oil is heated through, fry chopped cabbage until they turn slightly brown. Sieve out and set aside until ready to use.
  • Bring a pot fill with water to boil. Add a drizzle of oil and cook the noodles as directed.
  • Using a large sieve, remove the noodles and rinse with cold water, then drain and set aside.
  • Heat a large pan and add 1 tablespoon of oil. Sauté ginger until aromatic and add the carrot.
  • Continue to sauté for another minute or so. Add the tofu and sauté until they turn golden brown and dry. Add the vegetable stock and cooked noodles.
  • Season with soy sauce, dark soy sauce, vegan oyster sauce, white pepper, and toasted sesame oil.
  • Using a pair of tongs or chopsticks, toss all the ingredients together until the noodles are coated with sauce.
  • Fold in the chopped cilantro and fried cabbage bits. Serve warm.

Video

Notes

  • Some fresh noodles take less time to cook, so the cooking time is shorter.
  • Store-bought vegan oyster sauce is a tad darker than my homemade one.
  • Feel free to use other spices of your choice.
Keyword 20-minute, easyrecipe, noodles
Tried this recipe?Let us know how it was!
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Filed Under: Noodles, Savory

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Reader Interactions

Comments

  1. Lauren

    July 2, 2022 at 6:33 pm

    Hello WoonHeng,

    This recipe looks so amazing and I have been looking everywhere for noodles like the ones you used. I can’t seem to find anything like them; do you mind sharing where you bought yours, or the name of the type of noodle, so I can try to purchase something similar? Thank you very much!

    Reply
  2. Amy Ware

    November 10, 2021 at 4:53 am

    5 stars
    Thank you Woonheng! I made this tonight (with powdered ginger as it was all I had) and it was SO GOOD. Will definitely be high on the rotation. So glad I found your incredible recipes!

    Reply
    • woonheng

      November 13, 2021 at 1:23 pm

      Thank you so so much, Amy. Really happy to hear you loved it. 🙂

      Reply
  3. Meghna

    November 9, 2021 at 1:26 pm

    Thanks so much for this awesome recipe. I’ve always wanted to try something with ginger as the main flavor! Can’t wait to try it! Thanks! 😊😊

    Reply
  4. Jamie

    October 8, 2021 at 11:42 pm

    Woonheng! This recipe is sooooo delicious. I am so happy with how it came out. I’m happy I doubled the amounts cause now I can look forward to eating it tomorrow as well! So thankful for your vegan recipes. Especially the noodles! 🙏🏽

    Reply
    • woonheng

      October 9, 2021 at 8:08 pm

      yay, thanks so much Jamie. This makes my day and thank YOU for giving them a try. 🙂 Have a beautiful one. Thanks, WoonHeng

      Reply
  5. Susan

    June 5, 2021 at 2:33 pm

    5 stars
    Soo good! My husband actually did a little happy dance as he are it. Another brilliant recipe, thank you x

    Reply
    • woonheng

      June 7, 2021 at 9:09 am

      yay!, thank you Susan, I’m doing my happy dance here too hearing this from you. 🙂 Thank YOU. Best, WoonHeng

      Reply

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My name is WoonHeng and I share Asian plant-based deliciousness that you can make in your kitchen. My goal is to inspire you to try a meatless dish, one meal at a time. Let's get cooking with these recipes!

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