# What You'll Need:
→ Noodles
01 - 12 oz wheat noodles such as lo mein, udon, or ramen; use rice noodles for gluten-free
→ Ginger Scallion Sauce
02 - 4 scallions, finely sliced
03 - 2 tablespoons fresh ginger, finely minced
04 - 3 garlic cloves, finely minced
05 - 1/4 cup neutral oil such as vegetable, canola, or grapeseed
06 - 2 tablespoons soy sauce or tamari for gluten-free
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon toasted sesame oil
09 - 1 teaspoon sugar
10 - 1/2 teaspoon ground white pepper
→ Sautéed Greens
11 - 7 oz baby bok choy, chopped or substitute spinach, kale, or chard
12 - 3.5 oz snap peas or snow peas, trimmed
13 - 1 tablespoon neutral oil
14 - 1/2 teaspoon salt
→ Garnishes
15 - 1 tablespoon toasted sesame seeds
16 - 1 fresh chili, finely sliced
17 - Extra sliced scallions
# Directions:
01 - Bring a large pot of water to boil. Add noodles and cook according to package instructions. Drain thoroughly and rinse with cold water to prevent sticking. Set aside.
02 - In a heatproof bowl, combine the sliced scallions, minced ginger, and minced garlic. Mix gently to distribute evenly.
03 - In a small saucepan, heat 1/4 cup neutral oil over medium-high heat until shimmering and fragrant. Carefully pour the hot oil over the scallion-ginger mixture and stir immediately to release aromatic oils.
04 - Add soy sauce, rice vinegar, sesame oil, sugar, and white pepper to the infused mixture. Stir thoroughly until sugar dissolves and flavors are well integrated. Set aside to cool slightly.
05 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chopped bok choy and snap peas, sprinkle with salt, and sauté for 2 to 3 minutes until vegetables are tender-crisp and vibrant green. Remove from heat.
06 - Transfer cooked noodles to a large bowl. Pour the ginger-scallion sauce over the noodles and toss thoroughly until every strand is evenly coated with the aromatic sauce.
07 - Divide noodles among four serving bowls. Top each portion with sautéed greens and their cooking juices.
08 - Garnish each bowl with toasted sesame seeds, additional sliced scallions, and fresh chili slices if desired. Serve immediately while noodles are warm.
