Finely chop scallions, and combine with salt and ginger (powder) into a small bowl.
Heat canola and sesame oil until you can see bubble form around the end of a wooden spoon or chopstick.
Pour the hot oil into the bowl of scallions.
Cook pasta in salted water under al dente. Slightly undercooked.
Transfer pasta to a pan on low to medium heat. Add soy sauce and oil & scallion mixture to the pan. Stir until sauce thickens slightly.
Add a pinch of chilli powder and hot pepper flakes to pasta and mix. Then serve.