Scallion Ginger Noodles (gluten free, dairy free, soy free, vegan)
Prep time
Cook time
Total time
This tasty bowl of noodles is full of Asian-inspired flavors without gluten, dairy, or soy, and vegan too. Served hot or cold and ready in fifteen minutes!
Recipe type: Entree
Serves: Serves 6
  • 2 boxes noodles (I used organic quinoa spaghetti)
  • water for pasta
  • 1 tablespoon kosher salt for pasta cooking
  • 4 cups thinly sliced scallions (greens and whites; from 4 large bunches)
  • 1 knob fresh ginger, about 3 inches, peeled and cut into 1-inch pieces
  • 3 tablespoons grapeseed or other neutral oil
  • 3 teaspoons tamarind paste (found in health food stores or online)
  • 1 tablespoon gluten-free fish sauce (I use Thai Kitchen brand)
  • ½ cup rice wine vinegar
  • ⅓ cup coconut teriyaki (found in health food stores or online)
  • 1½ teaspoons kosher salt
  1. Prepare water for pasta set on high heat. When boiling, slowly (or it may boil over) add salt then pasta. Cook according to package instructions. Drain and set aside.
  2. Meanwhile, chop up scallions and set aside (keep some on the side for garnish if you like). In a food processor, pulse peeled ginger, oil, tamarind paste, fish sauce, vinegar, coconut teriyaki and salt until ginger is smooth. Taste and check for salt, adding more if needed.
  3. Heat a medium skillet on medium heat, add sauce and scallions to heat through (1-2 minutes). Add drained pasta and stir to combine well. Serve hot or room temperature garnished with scallions. If making sauce ahead, it will keep in the fridge for up to two days.
Recipe by From Jessica's Kitchen at