Ginger Shiitake Noodles Recipes

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GINGER NOODLES WITH KALE & SHIITAKES



Ginger Noodles with Kale & Shiitakes image

Provided by Jeanine Donofrio

Yield 2

Number Of Ingredients 17

2 (7 oz) packages Miracle shirataki noodles (or kelp, soba, or noodle of your choice)
½ -1 cup sliced shiitake mushrooms, cleaned gently with a towel
1 cup thinly chopped kale (about ½ bunch)
1-2 teaspoons minced ginger
1 garlic clove, minced
2-3 scallions, white and green parts, chopped
2-3 cups low sodium vegetable broth
½ cup edamame, shelled and thawed
1 - 2 tablespoons soy sauce or tamari
Handful chopped basil
Handful chopped mint
Squeeze lime juice
Drizzle toasted sesame oil
Sesame seeds, for garnish
Extra-virgin olive oil
Crushed red pepper flakes or a splash of sriracha (optional)
Salmon (optional)

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.

GINGERY SHIITAKE NOODLES



Gingery shiitake noodles image

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

375g pack medium dried egg noodle
couple dashes toasted sesame oil
2 tbsp groundnut oil
finger-length piece fresh root ginger , grated
300g fresh shiitake mushroom , sliced
8 spring onions , cut into thirds, then thinly sliced into lengthways strips
2 tbsp good-quality oyster sauce
2 tbsp light soy sauce

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

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.

GINGERY SHIITAKE NOODLES



Gingery Shiitake Noodles image

Gingery Shiitake Noodles

Provided by Geo Foods

Categories     Snacks

Number Of Ingredients 8

· 375 g dried egg noodles
· Dashes of sesame oil
· 2 tablespoons groundnut oil
· 1 piece ginger
· 300 g shiitake mushrooms
· 8 spring onions
· 2 tablespoons oyster sauce
· 2 tablespoons soy sauce

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, and then add the groundnut oil. Once it's smoking, add the ginger, stir-fry for a couple of seconds, then add the mushrooms with a splash of water to create steam, and cook for a minute. Toss through the cooked noodles for two minutes until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil and serve.

Nutrition Facts :

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.

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE



Pan-Seared Tuna with Ginger-Shiitake Cream Sauce image

Categories     Milk/Cream     Dairy     Fish     Ginger     Mushroom     Sauté     Low Carb     Quick & Easy     Dinner     Seafood     Tuna     Winter     Cilantro     Soy Sauce     Bon Appétit     Sugar Conscious     Pescatarian     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 13

6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Steps:

  • Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
  • Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

MUSTARD GREENS AND UDON NOODLES WITH SHIITAKE-GINGER SAUCE



Mustard Greens and Udon Noodles With Shiitake-Ginger Sauce image

Make and share this Mustard Greens and Udon Noodles With Shiitake-Ginger Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 47m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups low sodium chicken broth
2 tablespoons rice vinegar
1/4 cup mirin
1/2 lb shiitake mushroom, stemmed and sliced thin
1 piece fresh ginger, peeled and cut into 1/4 inch coins (2-inch piece)
1/2 teaspoon Asian chili sauce
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
salt
ground black pepper
1 1/2 lbs mustard greens, cleaned, leaves trimmed from stalks, stalks discarded, and leaves cut into 2-inch pieces
14 ounces fresh udon noodles

Steps:

  • Bring 5 quarts water to boil in a big pot.
  • Bring broth, vinegar, mirin, mushrooms, ginger, chili sauce, soy sauce, and sesame oil to a boil in a medium saucepan over high heat.
  • Simmer briskly until liquid thickens and reduces by half, 8-10 minutes.
  • Off heat, remove ginger using a slotted spoon.
  • Season broth with salt and pepper to taste and cover to keep warm.
  • Meanwhile, add 1 tablespoon salt and greens to boiling water; cook until greens are almost tender, 2-4 minutes.
  • Add in noodles, stir to separate, and cook until both greens and noodles are tender, about 2 minutes longer.
  • Reserving ¼ cup noodle cooking water, drain noodles and greens, and return to pot.
  • Add sauce and reserved cooking water to pot; cook over med-low heat, stirring to meld flavors, about 1 minute.
  • Adjust seasonings with salt and pepper; serve immediately.
  • **If you cannot find fresh udon noodles, then use dry; add them to the pot of boiling water in step 6 first; cook for about 3minutes, then add the greens and continue cooking until both the noodles and greens are tender, another 2-3 minutes.

Nutrition Facts : Calories 100.5, Fat 2.3, SaturatedFat 0.3, Sodium 668.2, Carbohydrate 14.7, Fiber 7.1, Sugar 4.6, Protein 8.7

UDON NOODLES WITH SHIITAKE MUSHROOMS IN GINGER BROTH



Udon Noodles with Shiitake Mushrooms in Ginger Broth image

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

8 ounces Japanese udon or soba noodles
2 teaspoons sesame oil
2 teaspoons vegetable oil
1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
2 shallots, very thinly sliced
1/4 pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered
2 cups homemade or low-sodium canned chicken stock
1 teaspoon rice-wine vinegar
2 teaspoons low-sodium soy sauce
3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips
4 scallions, thinly sliced diagonally into 2-inch pieces

Steps:

  • Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
  • Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
  • Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.

Nutrition Facts : Calories 272 g, Fat 5 g, Fiber 2 g, Protein 11 g, Sodium 832 g

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