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*.
RICE NOODLES WITH GINGER AND SNOW PEAS
In this beautiful dish, nearly transparent noodles mingle with shimmering snow peas and shredded carrots. From Vegetarian Times Cookbook.
Provided by Sharon123
Categories Thai
Time 25m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Soak or prepare the rice noodles according to the package directions.
- Drain and set aside.
- Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
- Add the scallions, chili, carrots and snow peas.
- Cook, stirring, for 2 minutes.
- Stir in the salt.
- Add the noodles and toss to coat.
- Remove from the heat.
- Stir in the sesame and chili oil.
- Garnish with cilantro or parsley.
- Serve at once.
- Enjoy!
Nutrition Facts : Calories 402, Fat 10.9, SaturatedFat 1.5, Sodium 543.1, Carbohydrate 70.7, Fiber 3.5, Sugar 3.1, Protein 4.2
SNOW PEAS WITH GINGER
From The Best Recipes in the World by Mark Bittman. "A small and perfectly easy dish. The finishing touch of hot sesame oil is a common garnish in Hong Kong and a nice one."
Provided by AB_Fan
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil in a 10- or 12-inch skillet, preferrably non-stick, over high heat. A minute later, add the ginger and peas and stir and toss occasionally, until they are lightly browned and their green color is vivid, about 2 minutes.
- Add the soy sauce and transfer to a platter. Add the sesame oil to the same pan and heat for about 10 seconds. Pour over the snow peas, season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 83.6, Fat 6.9, SaturatedFat 1.1, Sodium 253.4, Carbohydrate 4, Fiber 1.3, Sugar 2, Protein 1.9
ASIAN NOODLE SALAD WITH EGGPLANT, SUGAR SNAP PEAS, AND LIME DRESSING
Categories Pasta Vegetable Side High Fiber Lime Eggplant Grill/Barbecue Noodle Sugar Snap Pea Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 7 minutes for eggplant and mushrooms and 5 minutes for green onions. Transfer mushrooms and onions to cutting board; cool slightly. Slice mushrooms and onions.
- Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 3 minutes. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.
- Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.
- Test Kitchen Tip: The cooking time of Japanese-style chuka soba noodles varies by a minute or two depending on the brand of noodle. Test them after three minutes to avoid overcooking.
PASTA WITH EGGPLANT, SNOW PEAS, BELL PEPPER, AND GINGER PEANUT SAUCE
Soy sauce, peanut butter, fresh ginger, and garlic make a lively sauce for steamed eggplant, snow peas, and red bell pepper in this weeknight dish. The wide pappardelle noodles have plenty of surface area to hold sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 10
Steps:
- In large bowl, whisk together soy sauce, vinegar, peanut butter, honey, garlic, and ginger; set aside.
- Place eggplants in a steaming basket set over a pan of simmering water; cover, and cook until almost tender, turning eggplant occasionally, about 15 minutes (add more water as needed). Add snow peas and bell peppers; cook until crisp-tender and eggplant is tender, about 5 minutes. Remove basket from pan.
- Meanwhile, in large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain; add pasta and steamed vegetables to bowl with reserved soy-sauce mixture. Toss to combine. Serve warm or at room temperature.
Nutrition Facts : Calories 369 g, Fat 5 g, Fiber 6 g, Protein 14 g
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