30 MINUTE SAUCY GINGER SESAME NOODLES WITH CARAMELIZED MUSHROOMS
Best for nights when you're craving Chinese, but want something a little healthier.
Provided by Tieghan Gerard
Time 30m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 338 kcal, ServingSize 1 serving
GINGER NOODLES WITH KALE & SHIITAKES
Provided by Jeanine Donofrio
Yield 2
Number Of Ingredients 17
Steps:
- Prepare your noodles - if you're using the shiratake noodles, they don't need to be cooked, but drain and rinse them. They have sort of a funky smell, so I recommend shocking them in boiling water for 30 seconds. Then drain and rinse (again) in cold water. Set aside until you're ready to use them.
- In a large skillet (I used a stainless one where the sides of it are 4 or so inches high), splash a bit of olive oil. When it's hot, add the mushrooms and a pinch of salt. Cook, stirring occasionally, until they have wilted down, 5 or so minutes. Toss in the kale, ginger, garlic, and scallions. Sauté for a few minutes until the kale starts to wilt down but the garlic is not burning. Turn the heat down if garlic and ginger are starting to burn.
- Add the broth, edamame, and noodles and simmer for a few minutes. If your veggies are soaking up all your broth, add more.
- Turn off the heat and stir in the soy sauce, basil, mint, lime juice, and red pepper flakes, if using. Taste and adjust seasonings.
- Ladle in to bowls and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds. Top with cooked salmon, if using.
- To cook the salmon: Season the fish with salt, pepper, and olive oil and press some sesame seeds on top. In a hot skillet, place the salmon, sesame seed side down, and sear so a light crust forms - 2 or so minutes. Some sesame seeds will fall off, that's ok. Flip the salmon and continue cooking until it's more (but not completely) opaque in the middle, about 4-6 more minutes. Serve on top of bowls of ginger noodles. Sprinkle with more sesame seeds if some have fallen off.
SPICY GLASS NOODLES WITH SHIITAKE MUSHROOMS AND CABBAGE
Glass noodles readily soak up their surrounding seasonings - and this dish delivers a smack of umami with curry powder, soy sauce, sesame oil and fresh ginger. Also known as bean thread noodles or cellophane noodles, gluten-free glass noodles are often combined with vegetables and used as a filling for dumplings or spring rolls, or added to soups, braised dishes or stir-fries for heft. Here, the transparent threads are tossed with curry-spiced Napa cabbage and dried shiitake mushrooms, which have more complex, earthy notes than fresh. Bright cilantro and ginger round out the dish, which is equally good warm or at room temperature.
Provided by Corinne Trang
Categories noodles, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the noodles in a large bowl, cover with room-temperature water and soak until pliable, about 30 minutes. Drain. Place dried shiitakes in a medium bowl, cover with room-temperature water and soak until hydrated and soft, about 30 minutes. Drain the mushrooms, remove their stems, and julienne the caps.
- While the noodles and mushrooms soak, heat the grapeseed oil in a large lidded skillet over medium-high, uncovered. Stir-fry the garlic, ginger and scallion until light golden, about 1 minute. Add the shiitakes and continue to stir-fry until golden, about 2 minutes.
- Stir in the cabbage and curry powder, then 3 tablespoons soy sauce. Reduce heat to medium, cover and cook until the cabbage is wilted and has given up its natural juices, 5 to 7 minutes.
- Add the drained noodles and remaining 1 tablespoon soy sauce. Increase heat to high, and stir-fry until noodles absorb the juices and are cooked through yet still chewy, 1 to 2 minutes. Drizzle with sesame oil, toss well, sprinkle with cilantro and serve immediately.
RAMEN NOODLES WITH KALE
Provided by Drew Ramsey, M.D.
Categories Soup/Stew Mushroom Low Fat Kid-Friendly Kale Healthy Vegan Noodle Small Plates
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over mediumhigh heat. Add the sesame oil and mushrooms and cook for 1 to 2 minutes, stirring once or twice, until the mushrooms start to soften, adding 1 tablespoon of water if they begin to stick. Add the garlic, ginger, and chile and reduce the heat to medium. Cook for another 1 to 2 minutes, until the mushrooms are softened and the garlic is fragrant. Sprinkle in the five-spice powder and stir to coat. Add the noodles and vegetable broth.
- Cover, reduce the heat, and simmer for 4 to 5 minutes, until the noodles are tender. Add the kale and butter and cook for 1 to 2 minutes more, until the kale is wilted. Garnish with the scallions and serve immediately.
PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE
Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which David Latt shared with The Times in 2008. A meatless version is readily made: Lose the sausages, and use pasta water instead of stock.
Provided by The New York Times
Categories dinner, lunch, quick
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you're making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
- Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
- Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.
Nutrition Facts : @context http, Calories 1025, UnsaturatedFat 27 grams, Carbohydrate 106 grams, Fat 49 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 1253 milligrams, Sugar 10 grams, TransFat 0 grams
STICKY PORK WITH GINGERED NOODLES & KALE
A quick and cheap family favourite with loads of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Mix half the ginger with the soy, honey and five-spice in a shallow dish. Add the pork steaks and turn in the mixture to coat. Grill for 6-8 mins, turning once, until the pork is cooked and nicely browned.
- Meanwhile, cook the noodles following pack instructions. Heat the oil in a wok or large frying pan, then quickly fry the remaining ginger with the kale and chilli for 2 mins until wilted. Drain the noodles and add to the pan, tossing everything together. Serve with the pork steaks.
Nutrition Facts : Calories 493 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.95 milligram of sodium
GINGER NOODLES
Make and share this Ginger Noodles recipe from Food.com.
Provided by Parsley
Categories Spaghetti
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
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.
GINGERY SHIITAKE NOODLES
Whatever you do, don't cut your noodles - they represent long life!
Provided by Ching-He Huang
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
- Heat a wok over a high heat, then add the groundnut oil. Once it's smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.
Nutrition Facts : Calories 225 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.36 milligram of sodium
GINGER & CHICKEN NOODLES
This warming noodle dish is quick to make and a real crowd-pleaser
Provided by John Torode
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan. Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min. Tip the omelette onto a board and, when cool enough to handle, slice into strips and set aside.
- Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and garlic, and cook for a few minutes. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles. Give everything a good mix. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.
Nutrition Facts : Calories 264 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
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