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 (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

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.

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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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