Noodles In Ginger Sauce Food

GINGER NOODLES

Steps:

• Cook spaghetti according to package directions; drain.
• In a small bowl, whisk together all remaining ingredients.
• Place hot cooked spaghetti in a large bowl, add the sauce mixture and toss to coat.
• Serve warm.

NOODLES WITH GINGER- GARLIC SAUCE

Steps:

• In a small frying pan over medium heat, warm the peanut oil. Add the red pepper flakes and cook, stirring, until the oil turns slightly red and the pepper flakes are fragrant. Add the garlic and ginger and cook, stirring until fragrant and slightly soft, about 1 minute Remove from heat. In a small bowl whisk together the sesame oil, soy sauce, balsamic vinegar, and sugar. Whisk in the ginger mixture. Season with salt.
• Bring a large pot three-fourths full of water to a boil. Add the salt and the noodles, stir well, and cook until al dente, 2-3 minutes. Drain and rinse under cold running water until cold. Drain thoroughly, then transfer to a large bowl.
• Add the sauce and toss to coat noodles. Add the green onions, reserving about 2 tbsp for garnish. Toss to mix. Cover and let stand at room temperature, 1-2 hours, tossing occasionally so the noodles absorb seasonings evenly.
• Just before serving, in a small dry frying pan over medium heat, toast the sesame seeds until fragrant and lightly colored, about 5 minute Pour on to a plate to cool. Add seeds and cilantro to noodles. Transfer to a large platter. Garnish with reserved seeds and cilantro and serve.

ASIAN NOODLES WITH GINGER-CILANTRO SAUCE

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
• With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.

COCONUT-GINGER CURRY NOODLE BOWL SAUCE

Steps:

• In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
• Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
• Remove from heat and serve over the vegetables, noodles and protein of your choice.

SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE

Steps:

• Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
• To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.

EASY NOODLES IN GARLIC-GINGER PEANUT SAUCE

Steps:

• In a pot of boiling water, cook the noodles until a little softer than al dente. Drain, rinse in cold water, and set aside to drain again.
• In a small bowl, combine the peanut butter, vinegar, soy sauce, sesame oil, sugar, ginger, and garlic. Stir until smooth.
• Transfer the noodles to a serving bowl. When ready to serve, pour the peanut dressing over the noodles and toss well. Sprinkle scallions on top and serve at room temperature.

NOODLES WITH GREEN ONIONS & GINGER

Steps:

• Put noodles in 8 cups of rapidly boiling water, cook for 3 minutes, stir occasioally.
• Drain and rinse noodles under cold water for 1 minute until they are cold.
• Drain well and let them dry.
• Mix Oyster sauce, lite soy, dark soy and sesame oil.
• Heat wok to medium heat, add olive oil.
• When oil is hot stir fry green onions and ginger for a few seconds until soft.
• Add noodles and stir fry for 5 minutes over medium heat.
• Pour in premixed sauces, stir fry until well mixed.
• Serve hot or cold.