Ginger-Scallion Noodles with Sesame and Chili Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light noodles tossed in a fragrant sauce of fresh ginger, scallions, toasted sesame, and chili oil for a simple yet bold vegetarian dish. This asian fusion-inspired vegetarian ready in about 20 minutes pairs dried wheat noodles, finely minced fresh ginger, stalks, thinly sliced scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Fusion cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz dried wheat noodles and cook according to package instructions until al dente, about 6-8 minutes. Drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 1 tbsp vegetable oil in a small pan over medium heat. Add 2 tbsp finely minced fresh ginger and 3 thinly sliced scallions, sautéing for 2 minutes until fragrant and softened.
  3. Step 3: Transfer the ginger-scallion mixture to a large bowl. Add 2 tbsp toasted sesame oil, 1 tbsp chili oil, 2 tbsp soy sauce, and 1 tbsp toasted white sesame seeds. Mix well to combine.
  4. Step 4: Add the drained noodles to the sauce, tossing thoroughly to coat every strand. Taste and adjust salt if needed. Serve chilled or at room temperature.

Frequently asked questions

How long does Ginger-Scallion Noodles with Sesame and Chili Oil 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 Noodles with Sesame and Chili Oil?

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 dried wheat noodles from drying out.

Can I substitute ingredients in Ginger-Scallion Noodles with Sesame and Chili Oil?

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 Noodles with Sesame and Chili Oil 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 Noodles with Sesame and Chili Oil 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.

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