Ginger-Scallion Noodles with Sesame Oil
Quick and flavorful noodles tossed in a fragrant sauce of ginger, scallions, and toasted sesame oil that’s perfect for an easy weeknight meal. This asian-inspired noodles ready in about 11 minutes pairs dried egg noodles, sesame oil, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 dried egg noodles
- 3 tbsp sesame oil
- 1 tbsp finely grated fresh ginger
- 4 stalks thinly sliced scallions
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp crushed red pepper flakes
- to taste salt
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz dried egg noodles and cook for 5-6 minutes until al dente. Drain and set aside.
- Step 2: In a large bowl, whisk together 3 tbsp sesame oil, 1 tbsp finely grated fresh ginger, 4 thinly sliced scallion stalks, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp crushed red pepper flakes until the sugar dissolves.
- Step 3: Toss the drained noodles into the sauce while still warm until evenly coated. Season with salt to taste. Serve immediately garnished with extra scallions if desired.
Frequently asked questions
How long does Ginger-Scallion Noodles with Sesame Oil take to make?
Total time is about 11 minutes (5 min prep + 6 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 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 egg noodles from drying out.
Can I substitute ingredients in Ginger-Scallion Noodles with Sesame 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 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.
What goes well with Ginger-Scallion Noodles with Sesame Oil?
Asian noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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