A pantry dinner when the shelf is bare, built on rice noodles tossed with fragrant garlic oil and the staples you have on hand. This takes less than thirty minutes from start to table.

Serves 2. 25 minutes, 15 at the stove.

About 300 calories a serving, 2 g protein, 26 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil. Add 2 ounces of rice noodles and cook until tender, about eight minutes, then drain and set aside.10 min
2. While the water heats, mince 4 garlic cloves. Heat 3 tablespoons of oil in a small pan over low heat, add the garlic, and cook until fragrant and beginning to turn golden, about three minutes.3 min
3. Pour the garlic oil over the cooked noodles, toss well, and season with salt and pepper to taste. Divide between two bowls and serve while warm.

Note Stir in a beaten egg to turn this into a noodle scramble if you have one. Leftovers keep three days in the fridge and rewarm in a pan with a splash of water. Serve with pickled vegetables, hot sauce, or a squeeze of lime if any are at hand.

A quick stir-fry of rice noodles with aromatics and egg, built from what the shelf holds. Soft noodles catch the garlic and oil, and a beaten egg scrambles through. This is weeknight dinner at its simplest.

Serves 2. 15 minutes, 12 at the stove.

About 620 calories a serving, 12 g protein, 82 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of water to a boil and soak the two handfuls of rice noodles in it until they soften, about 4 minutes, then drain well in a colander.5 min
2. While the noodles soak, mince 3 cloves of garlic and crack 2 eggs into a bowl, beating them with a pinch of salt and pepper.
3. Heat 3 tablespoons of oil in a large skillet or wok over medium-high heat, add the garlic, and cook until fragrant, about 30 seconds. Pour in the beaten eggs and scramble gently until just cooked through, about 1 minute, then push the eggs to the side of the pan.1 min
4. Add the drained noodles to the pan, tossing them with the eggs and garlic until everything is heated through and well coated with oil, about 2 minutes. Taste and season with more salt and pepper as needed.2 min

Note Swap the eggs for a handful of cooked shrimp or leftover chicken if you have it. Leftovers keep for two days covered in the fridge and reheat gently in a skillet with a splash of water. Serve with soy sauce, sriracha, or lime wedges on the side, or stretch it with a quick cucumber salad.

A quick warm bowl of rice noodles with ginger, garlic, and whatever greens will finish your week. This shelf's rice noodles are the backbone; the rest comes from staples and whatever vegetables need eating tonight.

Serves 2. 20 minutes, 15 at the stove.

1. Bring 4 cups of broth to a boil in a large pot.10 min
2. While the broth heats, slice 1 small onion thin and mince 2 cloves garlic and 1 tablespoon ginger. Chop 4 ounces of greens into bite-sized pieces.
3. When the broth boils, add the rice noodles and cook until tender, about 4 minutes, stirring occasionally to separate them.4 min
4. Heat 2 tablespoons oil in a small pan over medium-high heat. Add the onion and cook until it softens, about 2 minutes, then add the garlic and ginger and cook for 1 minute more until fragrant.3 min
5. Add the sauteed onion mixture to the pot with the noodles and broth. Stir in the greens and simmer until they wilt, about 2 minutes. Season with salt and pepper to taste.2 min

Note Swap leafy greens for any vegetable that needs finishing: carrots, cabbage, bok choy, or spinach all work. Leftovers keep three days covered in the fridge; reheat gently with a splash of water. Serve with a wedge of lime and a drizzle of hot sauce on the side if you like heat.