Ginger Ginseng And Garlic Broth With Noodles Recipes
GINGER, GINSENG AND GARLIC BROTH WITH NOODLES
not set
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 45m
Yield 1
Number Of Ingredients 11
Steps:
- Bring a pan of water to the boil and then add the garlic cloves, leave to cook for 2 minutes and then drain under cold water and throw away the cooking stock. Refill the pan again with fresh water and repeat this process 3 times. Then peel the garlic and chop finely. Meanwhile in another saucepan add the stocks, grated carrots and ginseng. Bring to the boil and then leave to simmer for 10 minutes. After the stock has simmered for a while remove from the heat and squeeze the juice out of the piece of ginger (this must have been previously frozen and then defrosted) so that the juice is easily extracted into the broth. Now add the noodles, lemon juice, soya sauce and chopped garlic. Leave the broth for a few minutes while the flavours infuse. Remove the noodles from the broth with either a slotted spoon or a pair of chopped sticks and place them in the serving dishes. Pour the broth over the noodles with a ladle and to finish, sprinkle a little snipped fresh coriander over each bowl. Per serving: 598 Calories (kcal); 11g Total Fat; (16% calories from fat); 21g Protein; 109g Carbohydrate; 39mg Cholesterol; 3978mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Nutrition Facts : Calories 25 calories, Fat 0.3299999999904 g, Carbohydrate 11.8901999994653 g, Cholesterol 0 mg, Fiber 5.1239997946448 g, Protein 1.92659999899104 g, SaturatedFat 0.042779999998944 g, ServingSize 1 1 Serving (214g), Sodium 338.399999463744 mg, Sugar 6.76620020482048 g, TransFat 0.175559999997312 g
NOODLES WITH GINGER- GARLIC SAUCE
Make and share this Noodles With Ginger- Garlic Sauce recipe from Food.com.
Provided by Burgundy Damsel
Categories Asian
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 663.3, Fat 24.5, SaturatedFat 4.3, Cholesterol 95.8, Sodium 4025.7, Carbohydrate 93.2, Fiber 5.8, Sugar 9.1, Protein 19
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