Stir-Fried Regional Asian Noodles with Ginger and Scallions
Quick stir-fried rice noodles tossed with fresh ginger, scallions, soy sauce, and a hint of sesame for a flavorful regional Asian street-food style dish. This asian-inspired pasta ready in about 20 minutes pairs dried rice noodles, vegetable oil, finely grated fresh ginger 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.
Ingredients
- 8 oz, dried rice noodles
- 2 tbsp vegetable oil
- 1 tbsp, finely grated fresh ginger
- 3 cloves, minced garlic cloves
- 4 stalks, thinly sliced scallions
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp (optional) red chili flakes
- 2 tbsp chopped, for garnish fresh cilantro
- 1, for serving lime wedge
Instructions
- Step 1: Cook 8 oz dried rice noodles according to package instructions until al dente, about 4-5 minutes. Drain and rinse under cold water to stop cooking; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves; stir-fry for 30 seconds until fragrant but not burnt.
- Step 3: Add the cooked noodles and 4 sliced scallions to the wok. Pour in 3 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp red chili flakes if using. Toss continuously for 2-3 minutes until noodles are heated through and evenly coated with sauce.
- Step 4: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve immediately with a fresh lime wedge squeezed over just before eating.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Regional Asian Noodles with Ginger and Scallions 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 Stir-Fried Regional Asian Noodles with Ginger and Scallions?
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 rice noodles from drying out.
Can I substitute ingredients in Stir-Fried Regional Asian Noodles with Ginger and Scallions?
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 Stir-Fried Regional Asian Noodles with Ginger and Scallions 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 Stir-Fried Regional Asian Noodles with Ginger and Scallions?
Asian pasta 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.
