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You are here: Home / main dishes / Scallion Ginger Noodles (gluten free, dairy free, soy free, vegan)

Scallion Ginger Noodles (gluten free, dairy free, soy free, vegan)

October 24, 2015 By Jessica

Growing up in New York on Saturday night my parents would usually get take-out. If it wasn’t pizza it was usually Chinese food. Living in a city as culturally diverse as New York didn’t matter, our house clung on to those take-out staples. My mom also clung on to loads of soy sauce packets and chopsticks (as if we would run out – love you Mom!) that would come with the food … no matter how much we ordered, the chopstick/food ratio was always off.

Though not much of a routine kind of gal (on second thought…scratch that) when we would order Chinese I would always order some sort of ginger infused noodles …

scallion--ginger-noodles-easy-recipes-gluten-free-dairy-free-from-jessicas-kitchen

scallion--ginger-noodles-easy-recipes-gluten-free-dairy-free-from-jessicas-kitchen

scallion--ginger-noodles-easy-recipes-gluten-free-dairy-free-from-jessicas-kitchen

… give me some sort of saucy carb-loaded box of noodles to slurp while on the sofa watching Solid Gold and Love Boat (from a big box of a television that was the size of a dresser, yes really!) and I was a happy camper.

I think I was two then (don’t say a word), keen on dancing and romantic ships that sailed in the night. Oh, and let’s not forget Fantasy Island (it was dessert by then).

And noodles. Don’t you just get all smiley when eating noodles? Me too.

scallion--ginger-noodles-easy-recipes-gluten-free-dairy-free-from-jessicas-kitchen-5

There’s something so comforting about noodles in that soul-satisfying kind of way. My boys laugh when I attempt to eat them with chopsticks. Somehow they all have figured it out but me. I will admit, back when my TV was a big box I was eating my noodles with a fork (gasp). Go ahead and laugh, I’m used to it.

Anyway … fork or not, you need to get into these noodles.

scallion--ginger-noodles-easy-recipes-gluten-free-dairy-free-from-jessicas-kitchen

It had us jumping for joy. Maybe not actually jumping, but it did have my boys (all 5 including hubby) quiet and content … ha! you know it’s good when it’s quiet.

And get this … it takes 15 minutes to make. Heaps of saucy scallion ginger noodles in FIFTEEN MINUTES.

scallion--ginger-noodles-easy-recipes-gluten-free-dairy-free-from-jessicas-kitchen

Some of you may have heard of coconut teriyaki … for those that haven’t and don’t eat soy you need to try this. I don’t know how they make a coconut taste like teriyaki without chemicals, but they do and I’m sticking with it.

I will say, it is a little on the pricey side but worth it when it comes to Asian inspired recipes. The tamarind paste – another somewhat pricier item (seems like everything is when substituting!) – brings out an umami flavor you don’t want to leave out. I also love to use it as a substitute for balsamic (unfortunately most brands contain lead, can you believe it??). It’s super tart on it’s own, but amongst friends (aka these ingredients) it’s a random-but-necessary part of this recipe.

You guys, scallion ginger noodles never had it so good.

Happy slurping!

Scallion Ginger Noodles (gluten free, dairy free, soy free, vegan)
 
Save Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
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!
Jessica: From Jessica's Kitchen
Recipe type: Entree
Serves: Serves 6
Ingredients
  • 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
Preparation
  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.
3.5.3208

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Filed Under: main dishes, side dishes, vegan Tagged With: dairy-free, gluten-free, main dishes, pasta, soy-free, vegan

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Comments

  1. Erica says

    October 24, 2015 at 5:35 pm

    OMG do I want to dig into this!!! Gorgeous photos and haha about all the chopsticks...so true!
    Reply
  2. Tom says

    October 24, 2015 at 5:38 pm

    I love this recipe, can not wait to try it!!
    Reply
  3. Laura says

    October 24, 2015 at 5:53 pm

    I always get a million soy sauces even when I tell them I'm gluten and soy free. Who needs take out when you have this. Will definitely be making this in the near future!
    Reply
  4. Beth says

    October 24, 2015 at 6:42 pm

    This looks amazing! I've been using tamarind paste in soup and dressing and love it. Never tried coconut teriyaki, will have to get some for this.
    Reply
  5. Sandra Romanoff says

    October 24, 2015 at 8:24 pm

    I hope I can find the ingredients you use because it looks very deliccious. I love noodles and also eat it with a fork :)
    Reply
  6. Jeanine says

    October 25, 2015 at 8:49 am

    Your combination of easy and delicious is exactly what we need. Looking forward to making this mouth watering dish.
    Reply
  7. Leah @ Grain Changer says

    October 26, 2015 at 5:48 am

    Why YES! Eating noodles definitely do make me all smiley, and eating this beauty would definitely have me cheesing from ear to ear! Jessica these look absolutely INCREDIBLE!
    Reply
  8. Lily says

    October 29, 2015 at 7:44 pm

    I know of those shows you used to watch, TRUST ME! Not used to simple noodle dinners which is why I'm into this one. Props on the simple yet probably incredible bathc of flavors!
    Reply
    • Jessica says

      October 29, 2015 at 9:04 pm

      Thanks Lily!! Hope you get to try it, it was was delicious! :)
      Reply
  9. Monica says

    November 2, 2015 at 6:10 pm

    Made this tonight and it was amazing! I can't believe howclose to teriyaki this tastes. Thanks!!
    Reply
    • Jessica says

      November 3, 2015 at 9:01 pm

      Thanks Monica!! That's what I said when I first made it! Happy to hear you enjoyed it :)
      Reply
  10. Penny says

    November 30, 2015 at 10:19 am

    Just made this for lunch making sure to get all the ingredients because it looks amazing and your recipe is crazy good!!! Holy cow this tastes like there's teriyaki and soy sauce in here. My boyfriend whose not gluten free can't believe it's gluten free! Wish I didn't halve the recipe :(
    Reply
  11. Amy says

    November 1, 2017 at 5:58 pm

    I recently found out I have a ton of food sensitivities, including dairy, gluten, eggs, many gluten-free grains, soy, so many spices it's ridiculous; food tastes so bland I have a hard time eating anything. I made these noodles (using brown rice noodles) and OHMYGOSH they are amazing! So much flavor, so delicious! I added broccoli and chicken because I also have Type 1 diabetes and have to watch the carbs and they were nice addition too. SO MUCH FLAVOR!!! I LOVE THESE NOODLES!!
    Reply
    • Jessica says

      November 3, 2017 at 1:36 pm

      YAY! I love hearing this because I know how hard it is to find tasty food without allergens (guess that's why I started this blog haha)! SO happy you loved it Amy!
      Reply
  12. Brigette says

    January 4, 2018 at 2:41 pm

    Holy YUM this is delicious! I can't eat gluten, soy and dairy too and thought for sure I have to give up Asian food. So happy I found your recipe!
    Reply
  13. Elly says

    February 6, 2019 at 2:47 am

    Teriyaki has say in it!
    Reply
    • Elly says

      February 6, 2019 at 2:48 am

      Soy*
      Reply
    • Jessica says

      February 8, 2019 at 9:09 am

      Elly, The recipe specifically says coconut teriyaki. There is a teriyaki made from coconut with no soy ingredients, sold in health food stores and online. Hope you give the recipe a try.
      Reply
  14. Finklea says

    December 2, 2019 at 6:54 am

    I've been searching for a post like this for quite a long moment.
    Reply
  15. lisa says

    March 9, 2020 at 12:44 pm

    how is this vegan is it uses fish sauce? fish sauce is not vegan. it is made from fish.
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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