Ginger Noodles Recipes

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GINGER-SCALLION RAMEN NOODLES



Ginger-Scallion Ramen Noodles image

This quick, easy, and budget-friendly dish will bring some well-deserved respect to humble ramen. Feel free to add shrimp or leftover chicken, if desired. This will serve 6 as a side dish or 4 as a main course. Garnish with additional sliced scallions or chopped peanuts, if desired.

Provided by lutzflcat

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 25m

Yield 6

Number Of Ingredients 11

⅓ cup reduced-sodium soy sauce
¼ cup chicken broth
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon peeled and minced fresh ginger
1 tablespoon honey
2 cloves garlic, finely minced
2 (3 ounce) packages ramen noodles, without flavor packets
1 tablespoon sesame oil
¾ cup thinly sliced scallions
¼ cup shredded carrots

Steps:

  • Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
  • Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
  • Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 24 g, Cholesterol 0.3 mg, Fat 7 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 653.8 mg, Sugar 3.8 g

STIR-FRIED GINGER NOODLES



Stir-Fried Ginger Noodles image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 8

7 oz egg noodles
1 large piece of fresh ginger
2 garlic cloves
1 large red chile
4 spring onions
3 3/4 oz shiitake mushrooms
4 tablespoons sunflower oil
2 sprigs cilantro, freshly picked

Steps:

  • Bring a large heavy-based saucepan of salted water to a boil and blanch the noodles for about 2 minutes. Refresh under cold water.
  • Peel and finely chop the ginger and garlic. Cut the chile in half lengthwise, deseed, and finely chop. Shred the spring onions and pick the leaves from the cilantro. Wipe and slice the shiitake mushrooms.
  • Heat the sunflower oil in a large heavy-based wok. When hot, fry the garlic, ginger, chile, and mushrooms until brown, about 3 minutes. Add the noodles and spring onion; stir to combine, about 3 minutes.
  • To serve, arrange the noodles in a serving dish and garnish with cilantro leaves.

GINGER NOODLES



Ginger Noodles image

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

8 ounces thin spaghetti
4 green onions, sliced
1/4 cup rice vinegar
2 tablespoons low sodium soy sauce
1 -2 tablespoon freshly grated gingerroot
3 tablespoons honey
2 teaspoons sesame oil
1 teaspoon chili paste
1 teaspoon toasted sesame seeds

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.

SPICY GINGER CHILI NOODLES



Spicy Ginger Chili Noodles image

Inspired by a viral cooking video, this ingenious way to prepare a dish of noodles is perfect for anyone who is short on time but enjoys Asian flavors. It's easy on the pocket and uses mostly pantry ingredients.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup avocado oil
3 scallions, chopped, plus extra for garnish
1 tablespoon garlic paste
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
Pinch kosher salt, plus more for the pasta water
12 ounces linguine
2 tablespoons honey
1 tablespoon low-sodium soy sauce, or more to taste
2 teaspoons sesame oil
Sriracha, for serving

Steps:

  • Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
  • Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
  • Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
  • Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
  • Garnish with sliced scallions and sriracha to taste.

GINGER NOODLE BOWL: THE VEGAN VERSION



Ginger Noodle Bowl: The Vegan Version image

My favorite Asian-inspired noodle bowl just got a vegan makeover!

Provided by JillyEnFuego

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons coconut oil
2 ½ pounds bok choy, cut into bite-sized pieces
6 cloves garlic, grated
1 (3 inch) piece fresh ginger, grated
3 cups shredded carrots
2 teaspoons Chinese five-spice powder
1 teaspoon ground cumin
12 cups vegetable broth
2 (2 ounce) packages cellophane noodles
3 cups fresh bean sprouts
5 scallions, trimmed and thinly sliced

Steps:

  • Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
  • Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 62.2 g, Fat 9.6 g, Fiber 10.2 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 1638.6 mg, Sugar 19.3 g

GINGER NOODLES



Ginger Noodles image

This comes from Turn off the Fat Genes by Dr. Neal Barnard. I love cold soba noodles, so this doesn't feel like a diet recipe to me...just really yummy food. Try to eat this on the same day you make it, as cooked soba will be a bit mealy on day two, not very yummy. Note: I have never used the optional cilantro, so I have no comment on how this tastes with that added.

Provided by drbecca26

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

1 (8 ounce) package soba noodles (I like to use 100% buckwheat)
3 tablespoons seasoned rice vinegar
3 tablespoons soy sauce
2 teaspoons fresh ginger, finely chopped
2 garlic cloves, minced
1/2-1 fresh jalapeno pepper, seeded and finely chopped
2 green onions, finely chopped, including tops
1/4 cup chopped fresh cilantro (optional)

Steps:

  • Cook noodles in boiling water according to package directions. When tender, drain and rinse with cold water.
  • Mix all the remaining ingredients, then pour over the noodles and toss to mix.

Nutrition Facts : Calories 205.6, Fat 0.5, SaturatedFat 0.1, Sodium 1207.2, Carbohydrate 44.6, Fiber 0.4, Sugar 0.5, Protein 9.9

THAI PRAWN & GINGER NOODLES



Thai prawn & ginger noodles image

This seafood stir-fry, with fiery ginger and crunchy veg, is as healthy as it is delicious - a low-fat and low-calorie weeknight dinner

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 14

100g folded rice noodles (sen lek)
zest and juice 1 small orange
1½-2 tbsp red curry paste
1-2 tsp fish sauce
2 tsp light brown soft sugar
1 tbsp sunflower oil
25g ginger, scraped and shredded
2 large garlic cloves, sliced
1 red pepper, deseeded and sliced
85g sugar snap peas, halved lengthways
140g beansprouts
175g pack raw king prawns
handful chopped basil
handful chopped coriander

Steps:

  • Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce.
  • Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.

Nutrition Facts : Calories 426 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium

GINGER & CHICKEN NOODLES



Ginger & chicken noodles image

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

3 eggs
3 tbsp vegetable oil
4 skinless boneless chicken breast fillets
100g ginger, peeled and finely sliced
6 garlic cloves , finely sliced
2 bunches spring onion , cut into diagonal strips
200ml saké or dry sherry
3x 200g packs straight-to-wok noodle
3 tbsp soy sauce

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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