day 1 of my 20 minute recipe series - Ginger Scallion Noodles

Ingredients

• 200 g Wheat Noodles (dried Chinese egg noodles or similar, broken in half before cooking)
• 1 tablespoon Fresh Ginger (peeled and finely minced)
• 3 stalks Scallions (white and green parts sliced thinly)
• 2 cloves Garlic (minced)
• 1 tsp Red Chili (fresh chili sliced thinly or dried chili flakes; optional for heat)
• 1 tsp Sesame Seeds (lightly toasted)
• 0.25 tsp White Pepper (ground)
• 2 tbsp Vegetable Oil (neutral oil for stir‑frying)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 4 cups Water (for boiling noodles; reserve 1/2 cup of cooking water for sauce)

Instructions

1. Boil Noodles

   Bring 4 cups of water to a rolling boil in a large pot, add a pinch of salt, then add the wheat noodles. Cook according to package directions until al dente, about 6‑8 minutes.

   Time: PT8M

2. Prep Aromatics

   While the noodles cook, mince the ginger and garlic, slice the scallions (separate white and green parts), and slice the red chili if using.

   Time: PT5M

3. Heat Oil and Sauté

   Heat the vegetable oil in a wok over medium‑high heat. When shimmering, add the sesame oil, then quickly add the ginger, garlic, white scallion parts, and chili. Stir‑fry for 30‑45 seconds until fragrant but not browned.

   Time: PT2M

4. Add Seasonings

   Stir in the soy sauce and splash in ¼ cup of the reserved noodle water. Mix quickly to create a thin sauce.

   Time: PT1M

5. Combine Noodles

   Drain the noodles and add them to the wok. Toss vigorously, adding the remaining reserved noodle water if needed, until the noodles are evenly coated and heated through, about 2‑3 minutes.

   Time: PT3M

6. Finish and Serve

   Remove from heat, sprinkle toasted sesame seeds, the green scallion parts, and a dash of white pepper. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

60 g

Fat

8 g

Fiber

2 g