Noodles With Green Onions Ginger Recipes

GINGER-SCALLION RAMEN NOODLES

Ginger-Scallion Ramen Noodles image

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

Ingredients

1 (5") piece ginger, peeled, finely chopped (about 1/3 cup)
4 garlic cloves, finely chopped
1 large bunch scallions, very thinly sliced, divided
1/2 cup grapeseed or other neutral oil
2 Tbsp. low-sodium soy sauce
1 Tbsp. unseasoned rice vinegar
1 tsp. toasted sesame oil
1 tsp. freshly ground black pepper
1/2 tsp. sugar
Kosher salt
4 (5-oz.) packages wavy ramen noodles, preferably fresh
Toasted sesame seeds and chili oil (for serving)

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.

NOODLES WITH GREEN ONIONS & GINGER

Noodles with green onions & Ginger image

This is an economical dish that compliments any meal. If served cold it can take the place of a salad. Instead of Sesame oil try hot chili oil.

Provided by Bergy

Categories Chinese

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces steam fried noodles
2 green onions, cut to very thin strips 1 1/2 " long
6 slices fresh ginger, cut to very thin strips (thin slices)
3 tablespoons lite olive oil
3 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil

Steps:

Put noodles in 8 cups of rapidly boiling water, cook for 3 minutes, stir occasioally.
Drain and rinse noodles under cold water for 1 minute until they are cold.
Drain well and let them dry.
Mix Oyster sauce, lite soy, dark soy and sesame oil.
Heat wok to medium heat, add olive oil.
When oil is hot stir fry green onions and ginger for a few seconds until soft.
Add noodles and stir fry for 5 minutes over medium heat.
Pour in premixed sauces, stir fry until well mixed.
Serve hot or cold.

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

Ingredients

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 NOODLES WITH GINGER AND FRESH VEGETABLES

Spicy Noodles with Ginger and Fresh Vegetables image

Categories Garlic Ginger Nut Pasta Vegetable Sauté Vegetarian Dinner Curry Carrot Zucchini Winter Noodle Bon Appétit

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 carrots, peeled
1 large zucchini
3 green onions
1 tablespoon vegetable oil
4 tablespoons matchstick-size strips fresh ginger
3 teaspoons chopped garlic
1 teaspoon oriental sesame oil
1 1/4 cups water
1 cup canned unsweetened coconut milk
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons Thai red curry paste
somen
1/2 cup finely chopped toasted peanuts
1/2 cup finely chopped fresh mint leaves

Steps:

Cut carrots, zucchini and green onions into matchstick-size strips.
Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl.
Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes. Add sautéed vegetables and remaining onions.
Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.

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