Colorful Ginger-Sesame Noodles for a Busy Evening

A flexible, colorful dinner with bright vegetables and a savory sauce.

A good weeknight dinner should welcome substitutions. These ginger-sesame noodles are a starting point, not a strict test of what happens to be in the refrigerator.

For four servings, cook 12 ounces of noodles according to the package. While they cook, slice one red bell pepper, two carrots and two handfuls of snap peas. Stir together three tablespoons of soy sauce, one tablespoon of sesame oil, one tablespoon of rice vinegar, two teaspoons of grated ginger, one minced garlic clove and a teaspoon of honey or sugar.

Heat a large skillet with a little neutral oil. Cook the carrots for two minutes, then add the peppers and snap peas. Stir-fry until crisp-tender. Add the drained noodles and sauce, tossing until everything is coated and hot. Finish with sliced scallions and sesame seeds.

Add cooked chicken, tofu or edamame for protein. Use a lower-sodium soy sauce if preferred, and check labels for sesame, soy and wheat allergens. A squeeze of lime gives the dish a fresh finish.

Serve immediately, or pack leftovers in the refrigerator promptly. A meal that tastes bright, uses what you have and leaves a little breathing room is a weeknight success.

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