Ginger Scallion Brown Rice Noodles
Updated Mar 10, 2026, Published Mar 26, 2024
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Quick, Flavor-Packed Gluten-Free Noodles with Fresh Ginger and Scallions
This ginger scallion brown rice noodle dish brings together fresh, zesty flavors with simple ingredients. You’ll love how the bold ginger and bright green onions pair with nutty brown rice noodles. The sauce is light, but full of aroma and taste. It’s naturally gluten‑free and perfect for a quick weeknight meal or a crowd‑pleasing dinner when friends come over.
From start to finish, this recipe comes together quickly. It doesn’t take much effort, yet every bite is packed with flavor. If you’re craving something savory and satisfying without heavy sauces, these noodles are just the answer.
Table of Contents
Why You’ll Love This
These ginger scallion noodles are all about bold flavor and simple prep. You don’t need a long ingredient list, and you don’t need hours in the kitchen. Instead, you get:
- Fresh, fragrant ginger that gives a lively kick
- Scallions that add brightness and crunch
- Sesame oil that delivers a warm, toasty finish
- A sauce that coats every strand of noodle perfectly
Whether you’re feeding families or enjoying a solo dinner, this dish is versatile and crowd‑approved.
What You’ll Need:
- 2 bunches green onions, finely sliced
- 1/3 cup peeled and minced fresh ginger
- 2 teaspoons tamari (gluten‑free soy sauce)
- 3/4 teaspoon rice vinegar
- 3/4 teaspoon kosher salt, or to taste
- 1/4 cup mild oil such as avocado or other neutral oil
- 2 teaspoons sesame seed oil
- 4 brown rice noodle cakes
- 2 teaspoons sesame seeds
- Gluten‑free chili crisp (optional for heat)
Step‑by‑Step Instructions
Prepare the Sauce Base
Start by saving about a quarter cup of the green parts of the green onions for garnish. Put the rest of the sliced onions into a heat‑proof bowl. Add the minced ginger, tamari, rice vinegar, and salt. Stir to combine.
Heat the Oils
In a small pan, heat both the mild oil and sesame seed oil until they are hot. Then carefully pour the oil over the green onion and ginger mixture. The heat from the oil will gently cook the aromatics and draw out their flavors. Set the bowl aside while you cook the noodles.
Cook the Noodles
Cook the brown rice noodle cakes according to the package directions. Once they are tender, drain them and add them to the bowl with the sauce mixture. Toss everything together so the noodles are well coated with the ginger and scallion mixture.
Finish and Serve
Serve the noodles garnished with the reserved green onions and a sprinkle of sesame seeds. If you like a bit of spice, drizzle some gluten‑free chili crisp over the top.
Tips for Best Results
- Make sure to use gluten‑free tamari to keep the dish entirely gluten‑free
- Let the hot oil bloom the ginger and scallion mixture, it boosts flavor
- Add chili crisp only at the end so the heat stays bright
More Gluten-free Noodle Recipes:
Gluten Free Elevated Kimchi Ramen
Gluten Free Thai Green Curry Mussels & Noodles
Ginger Scallion Brown Rice Noodles
Ingredients
- 2 bunches green onions, , finely sliced
- ⅓ cup peeled and minced ginger
- 2 teaspoons tamari
- ¾ teaspoons rice vinegar
- ¾ teaspoon kosher salt, (or to taste)
- ¼ cup avocado or other mild oil
- 2 teaspoons sesame seed oil
- 4 Gloryland Brown Rice Noodle Cakes
- 2 teaspoons sesame seeds
- Gluten free chili crisp, , optional
Instructions
- Save about ¼ cup of the green parts of the green onions for garnish and put the rest into a heat-proof bowl. Add the ginger, tamari, vinegar, and salt.
- Heat the avocado oil and sesame oil until hot, then pour over the green onions and ginger. Let sit while cooking the noodles per the package directions. Combine the cooked noodles with the green onion mixture, tossing to coat. Serve garnished with sesame seeds and the reserved green onions.
- Serve with a drizzle of chili crisp if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
