Noodles With Green Onions Ginger Food

GINGER-SCALLION RAMEN NOODLES

Steps:

• Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.
• Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed.
• Meanwhile, cook noodles according to package directions; drain.
• Toss noodles in a large bowl with as much or little sauce as you'd like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.

15-MINUTE SESAME GINGER NOODLES

Steps:

• Wash your bok choy, and chop into quarters. Set aside.
• In a small bowl, mix your sauce ingredients together, and set aside.
• Boil your rice noodles according to package directions, until soft.
• In a saucepan on medium heat, pour your sauce in and allow to begin to cook, 1-2 minutes.
• Next add in your bok choy and green onion, mixing well.
• Reduce heat to low and add in your rice noodles.
• Toss together and serve immediately.

GINGER SCALLION SAUCE

Steps:

• Put 8 slices of ginger into a chopper. Then, run the chopper until the ginger turns finely minced.
• Next, put finely minced ginger into a bowl.
• After, cut 5 sticks of green onion into small pieces.
• The following step, put the chopped green onion into the bowl and add 1 teaspoon of salt.
• After that, in a pan or pot heat up 1/2 cup of vegetable oil. Make sure the oil is hot enough before pouring over the ginger and green onion. (You can dip a wooden chopstick into the oil, if you little bubbles around the chopstick it means the oil is hot. Or, you can use a thermometer to measure the temperature around 375F- 400F.)
• Be careful when you pour the hot oil over the ginger and green onion. Then, mix it well.

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 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.

SESAME RAMEN NOODLES

Steps:

• Boil ramen noodles 3 minutes or just until tender, drain well. Do not overcook. Meanwhile, whisk sauce ingredients in a small bowl. Set aside.
• Heat oil over medium-high heat. Add ginger, garlic and whites of green onions. Cook just until fragrant, 1-2 minutes.
• Add remaining sauce ingredients and ½ of the remaining green onions. Simmer 1 minute.
• Stir in ramen, cook 1-2 minutes or until heated through. Top with remaining green onions and sesame seeds.

20 MINUTE RED CURRY BASIL GARLIC OIL NOODLES

Steps:

• 1. In a skillet, cook the sesame oil and green onions over medium heat until very fragrant, 3-5 minutes. Lower the heat, stir in the red curry paste, cook 2 minutes.2. in a large bowl, mix the garlic, ginger, basil, cilantro, and season with chili flakes. Pour the hot oil over the herbs.3. Cook the noodles according to package directions, then drain. Toss the warm noodles and tamari/soy sauce with the oil.4. Serve the noodles with additional green onions.

30 MINUTE SAUCY GINGER SESAME NOODLES WITH CARAMELIZED MUSHROOMS

Steps:

• 1. To make the sauce. Combine 1/2 cup soy sauce, honey, balsamic vinegar, rice vinegar, peanut butter/tahini, molasses, 1 tablespoon ginger, 1 clove garlic, and 1/3 cup water in a bowl. 2. Cook the noodles according to package directions. Drain. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.3. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the shallots, 1 tablespoon ginger, and 2 cloves garlic. Cook 4-5 minutes, until fragrant. Add 2 tablespoons soy sauce and a large pinch of pepper. Cook another 2-3 minutes, until the mushrooms are caramelized. Add the sesame seeds, cook 2 minutes. Spoon the mushrooms out of the skillet and onto a plate. 4. To the skillet, add the remaining soy sauce mixture and bring to a simmer over medium heat. Add the noodles, toss to combine, and cook until the sauce just coats the noodles, 2-3 minutes. Remove from the heat. 5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the mushrooms over the noodles. Top with green onions and chili oil. Enjoy!