Ginger-Scallion Noodles with Spicy Chili Oil

By AislePrompt Editorial · ·

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 drafted and published.

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 recipe (vegetarian), ready in about 20 minutes, pairs fresh Chinese egg noodles, ginger, finely minced, and scallions, thinly sliced for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 Chinese cuisine 400 cal/serving
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Ingredients

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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.

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