Homemade noodles from cornstarch and a single egg, tossed while hot with garlic-infused oil and salt. This uses up that quarter box of cornstarch sitting in your pantry, ready in less than half an hour.

Serves 2. 25 minutes, 15 at the stove.

About 450 calories a serving, 3 g protein, 56 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup [120g] cornstarch, 1 eggs, 1/2 teaspoon plus more for pasta water salt, 3 tablespoons oil, 3 cloves garlic, to taste pepper.

1. Crack one egg into a bowl with one cup of cornstarch and half a teaspoon of salt, then add three tablespoons of water. Mix until a stiff dough forms, kneading by hand for a minute or two until it comes together.
2. Bring a large pot of salted water to a boil. Tear the dough into small pieces and drop them into the water, stirring to prevent sticking.
3. Cook until the pieces float and continue for another minute, about three minutes total. While the water heats and the noodles cook, slice three cloves of garlic thin.3 min
4. Drain the noodles, reserving one quarter cup of cooking water. Heat three tablespoons of oil in a large skillet over medium-low heat, add the garlic, and cook until light golden and fragrant, about two minutes.2 min
5. Add the warm noodles to the pan with the reserved cooking water, toss to coat with the oil, season with salt and pepper to taste, and serve right away.

Note Swap dried chili flakes or a pinch of sesame oil into the garlic oil for warmth and depth. Leftovers keep in the fridge for two days and can be reheated gently with a splash of water. Serve with a simple green vegetable or pickled vegetables on the side.

A quick stir-fried noodle dish that uses up cornstarch to thicken a light sauce. The pantry is bare tonight, so we lean on staples and a few pantry basics to make something warm and filling.

Serves 2. 25 minutes, 20 at the stove.

About 440 calories a serving, 9 g protein, 66 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 tablespoons cornstarch, 4 ounces pasta, 3 cloves garlic, 2 tablespoons oil, to taste salt, to taste pepper, 4 ounces leafy greens such as spinach or bok choy.

1. Bring a large pot of salted water to a boil and cook 4 ounces of pasta until just tender, about 8 minutes; drain and set aside.10 min
2. While the pasta cooks, mince 3 garlic cloves and tear or chop 4 ounces of greens into bite-sized pieces.
3. Heat 2 tablespoons of oil in a large skillet over medium-high heat and add the minced garlic, stirring until fragrant, about 30 seconds.
4. Add the greens to the pan and stir until wilted, 2 to 3 minutes.3 min
5. Whisk 3 tablespoons of cornstarch with 1 cup of water until smooth, then pour this mixture into the pan with the greens and stir constantly until the sauce thickens and coats the back of a spoon, about 2 minutes.2 min
6. Add the cooked pasta to the pan and toss everything together; season with salt and pepper to taste and serve hot.

Note Swap the greens for any vegetables you have on hand, carrots, broccoli, or mushrooms work well. Leftovers keep three days refrigerated; reheat in a skillet with a splash of water. Serve with soy sauce on the side or a squeeze of lime if you have it.

Cornstarch makes tender, slippery noodles that cook in minutes, a fast way to use up what you have. These taste best tossed hot with garlic oil and whatever greens need eating, or served plain with soy sauce on the side.

Serves 2. 20 minutes, 15 at the stove.

About 420 calories a serving, 1 g protein, 56 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup [120g] cornstarch, 2 teaspoons salt, 3 tablespoons oil, 2 cloves garlic, 1 bunch of bok choy or spinach.

1. Mix 1 cup cornstarch with 6 tablespoons water and 1 teaspoon salt in a small bowl until smooth, then set aside.
2. Bring 2 quarts of salted water to a boil in a large pot. Pour the cornstarch mixture into the boiling water in a thin stream, stirring constantly until it thickens and turns translucent, about 8 minutes.8 min
3. Pinch off walnut-sized pieces of the dough and drop them into gently simmering water, stirring after each handful. They will sink at first, then float to the surface when done, about 3 minutes after the last piece goes in.3 min
4. While the noodles cook, heat 3 tablespoons oil in a skillet over medium heat, mince 2 garlic cloves and stir them into the oil until fragrant, about 1 minute.1 min
5. Chop a bunch of bok choy or spinach and add it to the garlic oil with a pinch of salt, cooking until wilted, about 2 minutes. Drain the cooked noodles and toss them into the greens to coat.2 min

Note Swap the greens for blanched broccoli or any cooked vegetable. Leftovers keep in the fridge for two days and can be reheated gently in a pan with a splash of water. Serve with soy sauce or white pepper on the table, or stir into broth for soup.