Ginger-Scallion Noodles with Sweet Peas, Miso Lemon, and Crispy Chili
Category
Main Course
Prep
20 minutes
Cook
15 minutes
Style
Chinese-Inspired Fusion
Technique
Boiling
Diet Friendly
Vegetarian
Daily Recipe: June 18, 2026
This pasta bridges Chinese flavor logic with peak warm-weather freshness: springy noodles slicked in a savory-sesame sauce, sweet green peas, blistered sugar snap peas, scallions, ginger, and a bright pop of lemon. A spoonful of white miso adds depth without heaviness, making the dish feel vibrant, seasonal, and a little unexpected while staying deeply comforting.
Ingredients (for 4)
- Fresh or frozen peas - 2 cups - thawed if frozen
- Sugar snap peas - 8 oz - strings removed and halved lengthwise
- Fresh wheat noodles or lo mein noodles - 12 oz
- Scallions - 8 - thinly sliced, whites and greens separated
- Fresh ginger - 2 tbsp - finely grated
- Garlic - 3 cloves - finely grated
- White miso - 2 tbsp
- Light soy sauce - 3 tbsp
- Chinkiang black vinegar - 1 1/2 tbsp
- Toasted sesame oil - 2 tsp
- Tahini - 1 tbsp
- Lemon - 1 - zested and juiced
- Mint leaves - 1/2 cup - torn
- Sesame seeds - 2 tsp - toasted
- Chili crisp - 2 to 3 tbsp, plus more for serving
- Neutral oil - 2 tbsp
- Salt - 1 tsp, plus more to taste
- Sugar - 1 tsp
Preparation
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Step 1 - 💧🫧🍲Bring a large pot of well-salted water to a boil and set a large bowl of cold water nearby.
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Step 2 - 🫛❄️⏱️Cook the peas in the boiling water for 1 minute, then add the sugar snap peas and cook 30 seconds more. Drain and move them to the cold water, then drain well again.
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Step 3 - 🥣🥄🍋Whisk together the white miso, light soy sauce, Chinkiang black vinegar, toasted sesame oil, tahini, lemon juice, sugar, and 2 tablespoons water until smooth.
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Step 4 - 🍜⏲️💦Cook the fresh wheat noodles according to the package until just tender. Save 1 cup of noodle water, then drain.
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Step 5 - 🧄🫚🔥Heat the neutral oil in a large skillet or wok over medium-high heat. Add the scallion whites, ginger, and garlic, and stir-fry for 30 to 45 seconds until fragrant.
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Step 6 - 🥬🫛🍳Add the sugar snap peas and cook 1 to 2 minutes until lightly blistered. Add the peas and toss briefly to warm through.
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Step 7 - 🍜🥢✨Add the drained noodles and pour in the sauce. Toss well, adding a little reserved noodle water as needed, until the noodles are glossy and coated.
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Step 8 - 🌿🍋👌Turn off the heat and fold in half the scallion greens, half the mint leaves, and most of the lemon zest. Taste and adjust with salt, more lemon juice, or a little more soy sauce if needed.
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Step 9 - 🌶️🥣🏵️Serve the noodles in bowls or on a platter. Top with chili crisp, the remaining scallion greens, remaining mint, toasted sesame seeds, and the rest of the lemon zest.
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Step 10 - 🍽️😊🌤️Serve warm or at room temperature.
Additional
For extra protein, add pan-seared tofu or shredded poached chicken. If you want it fully plant-based, use egg-free wheat noodles and double-check that your chili crisp is vegan. This dish is especially pretty served on a wide platter, where the bright peas and red chili oil really stand out in photos.