Ginger-Scallion Noodles with Spicy Chili Oil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky wheat noodles tossed in a fragrant ginger and scallion sauce with a kick of homemade chili oil for a warming, flavorful dish. This chinese-inspired chinese (vegetarian) ready in about 20 minutes pairs fresh Chinese egg noodles, ginger, finely minced, stalks scallions, thinly sliced 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.

★ 4.4 (11 ratings) Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a rolling boil, add 12 oz fresh Chinese egg noodles and cook for 3-4 minutes until just tender; drain and rinse under cold water to stop cooking.
  2. Step 2: In a small saucepan, heat 4 tbsp vegetable oil over medium heat until shimmering; add 2 tbsp finely minced ginger, 4 sliced scallions, and 1 tbsp chili flakes, stirring for 2-3 minutes until fragrant and scallions soften but do not burn.
  3. Step 3: Remove the oil mixture from heat and stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil; mix until sugar dissolves.
  4. Step 4: Toss the drained noodles with the ginger-scallion chili oil mixture until thoroughly coated; season with salt to taste.
  5. Step 5: Serve the noodles warm or at room temperature as a spicy, aromatic main or side dish.

Frequently asked questions

How long does Ginger-Scallion Noodles with Spicy 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 Spicy 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 fresh chinese egg noodles from drying out.

Can I substitute ingredients in Ginger-Scallion Noodles with Spicy 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 Spicy 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 Spicy 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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