Fresh udon noodles, barely cooked and tender, swim in a bright ginger broth that comes together in the time it takes water to boil. This is the weeknight dinner when you have noodles to use and almost nothing else.

Serves 2. 15 minutes, 8 at the stove.

About 700 calories a serving, 31 g protein, 154 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring 4 cups of water to a boil in a pot. While the water heats, mince 2 cloves of garlic and grate 1 tablespoon of ginger.5 min
2. Once the water boils, add 3 tablespoons of soy sauce, the minced garlic, and grated ginger. Stir and let it simmer for 2 minutes so the flavors merge.2 min
3. Separate the one pack of fresh udon noodles and gently add them to the simmering broth. Stir to keep them from sticking, then cook for 2 to 3 minutes until they are tender and no longer taste starchy. Taste the broth and add salt and pepper as needed.3 min
4. Divide the noodles and broth between two bowls. Top each with chopped scallions and serve at once.

Note Swap the ginger for minced white miso (1 tablespoon) for a deeper broth. Leftovers keep refrigerated for one day; reheat gently with a splash of water. Serve with a soft-boiled egg stirred in, or alongside a side of quick-pickled cucumber.

A weeknight bowl of chewy udon with garlicky oil and whatever greens you have on hand. The noodles need nothing but heat and time, leaving you to build the rest of the plate.

Serves 2. 20 minutes, 10 at the stove.

About 390 calories a serving, 10 g protein, 45 g carbohydrate, 21 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and add 4 ounces of dried udon. Cook until the noodles are tender, about 8 to 10 minutes, then drain and set aside.10 min
2. While the noodles cook, slice 4 garlic cloves thin. Heat 3 tablespoons of oil in a large skillet over medium heat, add the garlic, and cook until it turns golden brown and fragrant, about 2 minutes.2 min
3. Tear a bunch of leafy greens into bite-sized pieces, add them to the skillet with the garlic oil, and toss until they wilt, about 2 minutes. Season with salt and pepper.2 min
4. Divide the cooked noodles between two bowls, pile the garlicky greens on top, drizzle with 2 tablespoons of soy sauce, and serve right away.

Note Swap spinach, kale, or bok choy for whatever greens you find. Leftover noodles keep three days chilled; reheat gently in a hot skillet with a splash of water or broth. Serve with a side of pickled ginger or a soft-boiled egg to stretch the bowl.

Half a packet of frozen udon becomes a quick, hot dinner when tossed in a pan with garlic, soy, and whatever fat you have on hand. This is the fastest route to something warm that sticks to your ribs.

Serves 2. 20 minutes, 15 at the stove.

About 540 calories a serving, 17 g protein, 77 g carbohydrate, 22 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Bring a large pot of water to a boil. Add the half packet of frozen udon and stir to break it apart. Cook until the noodles are just tender, about 4 minutes, then drain well.10 min
2. Set a large pan or wok over medium-high heat and add 3 tablespoons of oil. When the oil shimmers, add 3 sliced garlic cloves and cook until fragrant, about 30 seconds, stirring constantly.
3. Add the drained udon to the pan and toss to coat with the oil and garlic. Pour in 3 tablespoons of soy sauce and toss again until the noodles are glossy and heated through, about 2 minutes. Taste and adjust salt and pepper.3 min
4. Scatter a small handful of chopped scallions or any green you have over the top and toss once more. Divide between two bowls and serve at once.

Note Swap in any vegetable that cooks fast, thinly sliced carrot, cabbage, snap peas, adding it with the garlic. Leftovers keep two days in a sealed container and reheat well in a dry pan over medium heat. Serve with a fried egg cracked on top or a bowl of broth on the side.