QUICK SESAME AND GINGER NOODLES
Quick sesame and ginger noodles make a great mid-week dinner. They come together quickly and really deliver on taste. They are vegan and gluten-free.
Provided by Ania
Categories large plates
Yield serves 2-3
Number Of Ingredients 12
Steps:
- Mix grated garlic and vinegar and set aside for 5 minutes. Immersing raw garlic in acid first neutralises the raw garlic taste a little. Next add tahini, tamari (or soy sauce), maple syrup and ginger. Mix together well and add a bit of water (1-2 tbsp) to thin the sauce a little. Pour into a small pot and set aside.
- Prepare vegetables for stir-frying by cutting them into uniform pieces so that they require the same amount of time to cook. What I mean by that is make sure all your broccoli florets are roughly the same size, but they do not need to be the same size as carrot matchsticks, for example. Apologies, I know this is obvious but just in case.
- Set a medium pot of water on the heat. Bring the water to the boil.
- Meanwhile, warm up 1 tablespoon of oil in a wok or in a non-stick pan. Stir fry spring onions until soft and remove them from the pan and set aside, on a small plate. Pour another tablespoon of oil into a wok and let it get hot. Stir-fry all the veggies until cooked but still crunchy. Start off with denser vegetables that require more cooking (butternut squash, broccoli, beans) and finish with those that hardly require any cooking at all (carrots, peppers, cabbage). Sprinkle with a dash of tamari (or soy sauce) towards the end of stir-frying time.
- Cook pasta according to the cooking instructions.
- While pasta is cooking, warm up the sauce - do not let it come to boil, just warm it up gently.
- Drain the pasta, toss in warmed-up sauce, mix stir-fried veggies and spring onions in. Serve with a sprinkle of sesame seeds and (optionally) fresh herbs.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 63.06 grams, Cholesterol 0 milligrams, Fat 16.17 grams, Fiber 8.72 grams, Protein 16.48 grams, SaturatedFat 2.25 grams, Sodium 1084.36 milligrams, Sugar 5.48 grams, TransFat 0.25 grams, UnsaturatedFat 13.92 grams
SALMON WITH SESAME, SOY & GINGER NOODLES
This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper
Provided by Ren Behan
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
- Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
- In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.
Nutrition Facts : Calories 749 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4 milligram of sodium
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