Quick Sesame And Ginger Noodles Food

SESAME GINGER NOODLES

Steps:

• Prep the shirataki noodles as per the method above.
• While the noodles are dry frying over medium to medium-high heat, prepare the sauce. Combine the tahini, soy sauce, rice vinegar, lime juice, monk fruit, ginger, and garlic in a mixing bowl and whisk to combine. Your sauce may vary in thickness depending on the type/brand of nut or seed butter you use. If necessary, you can add a little water to thin it out.
• Pour the sauce over the noodles and mix in until all noodles are evenly coated. Reduce the heat to medium-low and cook for 5 to 10 minutes or until the sauce and noodles are heated through.
• Top with a squeeze of fresh lime juice, sesame seeds and green onions.

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.

30 MINUTE SESAME GINGER NOODLES WITH VEGETABLES

Steps:

• Fill a large pot with water and bring to a boil. Add rice noodles and boil until cooked through, 6-8 minutes.
• While water is coming to a boil, heat a large skillet over medium heat and add sesame oil and veggies. Cook veggies until starting to soften, about 5 minutes.
• While veggies are cooking, make the sauce by adding all ingredients to a small bowl and whisking until combined.
• Drain the rice noodles and add them to the pan along with the sauce and chickpeas. Stir to make sure everything is mixed together and then cook over medium heat until sauce has thickened, about 5 minutes.
• Garnish with cilantro leaves and toasted sesame seeds just before serving, if desired.

QUICK SESAME AND GINGER NOODLES

Steps:

• Mix grated garlic and vinegar and set aside for 5 minutes. Immersing raw garlic in acid first neutralises the raw garlic taste a little. Next add tahini, tamari (or soy sauce), maple syrup and ginger. Mix together well and add a bit of water (1-2 tbsp) to thin the sauce a little. Pour into a small pot and set aside.
• Prepare vegetables for stir-frying by cutting them into uniform pieces so that they require the same amount of time to cook. What I mean by that is make sure all your broccoli florets are roughly the same size, but they do not need to be the same size as carrot matchsticks, for example. Apologies, I know this is obvious but just in case.
• Set a medium pot of water on the heat. Bring the water to the boil.
• Meanwhile, warm up 1 tablespoon of oil in a wok or in a non-stick pan. Stir fry spring onions until soft and remove them from the pan and set aside, on a small plate. Pour another tablespoon of oil into a wok and let it get hot. Stir-fry all the veggies until cooked but still crunchy. Start off with denser vegetables that require more cooking (butternut squash, broccoli, beans) and finish with those that hardly require any cooking at all (carrots, peppers, cabbage). Sprinkle with a dash of tamari (or soy sauce) towards the end of stir-frying time.
• Cook pasta according to the cooking instructions.
• While pasta is cooking, warm up the sauce - do not let it come to boil, just warm it up gently.
• Drain the pasta, toss in warmed-up sauce, mix stir-fried veggies and spring onions in. Serve with a sprinkle of sesame seeds and (optionally) fresh herbs.

SALMON WITH SESAME, SOY & GINGER NOODLES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

QUICK SESAME CHICKEN NOODLE BOWL

Steps:

• Soak the udon noodles in warm water to separate.
• Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
• Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
• Drain the noodles, and add the noodles to the stir-fry mixture.
• Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.

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.