# What You'll Need:
→ Noodles
01 - 12 ounces wheat noodles such as lo mein, udon, or ramen
→ 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
06 - 2 tablespoons soy sauce
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 ounces baby bok choy, chopped
12 - 3.5 ounces 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
# How to Make It:
01 - Cook noodles according to package instructions. Drain thoroughly and rinse with cold water. Set aside.
02 - In a heatproof bowl, combine the sliced scallions, minced ginger, and minced garlic.
03 - Heat 1/4 cup neutral oil in a small saucepan over medium-high heat until shimmering. Carefully pour the hot oil over the scallion-ginger mixture, which will sizzle vigorously.
04 - Stir soy sauce, rice vinegar, sesame oil, sugar, and white pepper into the bloomed mixture. Mix until fully combined and set aside.
05 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add bok choy and snap peas, sprinkle with salt, and sauté for 2 to 3 minutes until tender-crisp and vibrant. Remove from heat.
06 - Toss the drained noodles with the ginger-scallion sauce until evenly coated.
07 - Divide noodles among serving bowls and top with sautéed greens.
08 - Garnish with toasted sesame seeds, extra scallions, and sliced chili. Serve immediately.
