Gingernoodlesalad Recipes
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.
GINGER NOODLE SALAD
Make and share this Ginger Noodle Salad recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to directions.
- In a medium saucepan add ginger, Splenda, ketchup, soy sauce, chilie paste and water.
- Simmer on medium-low for 1 minute.
- Remove from heat; add lime juice and sesame (or canola) oil, mix well.
- Add noodles and stir well.
- Place greens on a plate and noodles on top.
- *Serve immediately for a warm salad; chill noodles for 15-20 minutes for a cold salad*.
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.
GINGER-SCALLION RAMEN NOODLES
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish
Provided by Andy Baraghani
Categories Bon Appétit Dinner Side Noodle Ginger Garlic Green Onion/Scallion Sesame Oil Sesame Soy Sauce Dairy Free Peanut Free Tree Nut Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.
- Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed.
- Meanwhile, cook noodles according to package directions; drain.
- Toss noodles in a large bowl with as much or little sauce as you'd like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.
GINGER NOODLE SALAD
Spicy Asian noodles are served on a bed of greens for an attractive side dish.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Cook pasta following package directions.
- Place ginger, SPLENDA® Granulated Sweetener, ketchup, soy sauce, chile paste, and water in a medium saucepan. Simmer on medium-low heat 1 minute. Remove from heat. Add lime juice and sesame oil. Mix well. Add noodles and stir well. Serve immediately for a warm salad. Chill 15-20 minutes for a cold salad.
- To serve: place noodles on top of greens. Garnish, if desired.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 24 g, Fat 1.8 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 583.8 mg, Sugar 1.5 g
NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER
Categories Fruit Ginger Pasta Side Low Fat Vegetarian Quick & Easy Mango Cucumber Summer Healthy Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Make vinaigrette:
- Blend all vinaigrette ingredients in a blender until smooth.
- Make noodles:
- Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
- Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
- Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.
MISO STEAK WITH NOODLE SALAD
Looking for a quick, nutritious dish for busy days? Try our speedy, easy miso steak with a noodle and veg salad - it's healthy, low in calories and tastes great
Provided by Sara Buenfeld
Categories Dinner
Time 20m
Number Of Ingredients 15
Steps:
- For the salad, simmer the broccoli in a large pan of boiling water for 3-4 mins. Meanwhile, cook the noodles following pack instructions, then drain both and set aside.
- For the dressing, whisk the miso paste in a large bowl with the lemon juice, vinegar, ginger and oil. Toss with the cooked broccoli, noodles, red onion, carrots, tomatoes and sesame seeds.
- For the steak, heat a wok or frying pan over a medium heat and briefly stir-fry the garlic and ginger until they begin to colour. Add the steak and stir-fry for a few minutes until brown. Pile half on top of the noodle salad. Add the miso to the wok with 2 tbsp water to lift the ginger and garlic from the pan, then spoon over the meat. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep chilled for two days.
Nutrition Facts : Calories 396 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
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