Ginger-Scallion Infused Asian Noodle Stir Fry
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 (vegetarian) ready in about 20 minutes pairs rice noodles, vegetable oil, minced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Scallion Infused Asian Noodle Stir Fry take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Scallion Infused Asian Noodle Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Ginger-Scallion Infused Asian Noodle Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Scallion Infused Asian Noodle Stir Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Scallion Infused Asian Noodle Stir Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
