Ginger-Scallion Infused Asian Noodle Stir Fry

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick stir-fried noodles tossed with fresh ginger, scallions, and a savory soy-ginger sauce, perfect for a flavorful weeknight meal. This Asian-inspired pasta recipe (vegetarian), ready in about 20 minutes, pairs rice noodles, vegetable oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz rice noodles
2 tbsp vegetable oil
2 tbsp minced fresh ginger
4 stalks thinly sliced scallions
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
1/2 tsp red chili flakes
2 cloves minced garlic cloves
1 tbsp toasted sesame seeds
2 tbsp chopped (optional) fresh cilantro

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Prepare 8 oz rice noodles according to package instructions, usually soaking in hot water for 6-8 minutes until tender, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, then add 2 tbsp minced fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
Step 3: Add 4 thinly sliced scallions (white and green parts) to the wok and stir-fry for 1 minute until softened.
Step 4: Stir in the drained rice noodles, then pour 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, and 1/2 tsp red chili flakes over the noodles.
Step 5: Toss everything together using tongs or chopsticks, cooking for 2-3 minutes until the noodles are evenly coated and heated through.
Step 6: Remove from heat, sprinkle 1 tbsp toasted sesame seeds and 2 tbsp chopped fresh cilantro over the top, and serve immediately.