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.
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
STIR-FRIED GINGER NOODLES
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
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
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.
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
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
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
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
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
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
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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