Ginger-Scallion Noodles with Sesame Oil

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 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 pasta recipe, ready in about 11 minutes, pairs dried egg noodles, sesame oil, 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.

Prep: 5 min Cook: 6 min Serves 3 Asian cuisine 400 cal/serving

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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

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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.