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
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
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 SHIITAKE NOODLES
I love shiitake mushrooms!! I think they are the king of mushrooms!! I wanted to create my own asian noodle recipe with a fresh ginger flavor and this is what I came up with!! Hope you like them!!
Provided by ChefLee
Categories Vegetable
Time 30m
Yield 1 large noodle salad, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Place the ginger and the rest of the sauce ingredients into a food processor and blend until smooth.
- Preheat the oven to 400 degrees F.
- Clean the mushrooms with a damp paper towel and remove any thick stems, then slice. Place mushrooms on a cookie sheet and toss with the olive oil, salt, pepper, and garlic powder. (The salt here will be flavoring the entire salad).
- Roast the mushrooms for 10 minutes then remove to a large salad bowl.
- Cook the noodles according to package directions. After adding the noodles to boiling water, add the cabbage and zucchini too.
- After noodle mixture cooks, drain all and immediately toss with the shiitakes and ginger dressing to coat to your liking.
- Serve immediately hot or chill for a cold noodle salad.
Nutrition Facts : Calories 288.3, Fat 13.3, SaturatedFat 1.9, Sodium 216.8, Carbohydrate 37.1, Fiber 4, Sugar 7.6, Protein 8.2
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