SOBA NOODLES WITH GINGER BROTH AND CRUNCHY GINGER
This noodle dish celebrates the pungent, spicy notes of ginger by both infusing it in stock to create a warming broth and frying it with shallots and panko to create crunchy ginger crumbs you'll want to sprinkle onto everything: eggs, rice or even a savory porridge. Feel free to double the amount of the ginger crumbs, if you like; they'll keep in an airtight jar at room temperature for up to one week. Serve these noodles with your protein of choice - tofu, fish, leftover roast chicken - or any cooked vegetable for a complete meal.
Provided by Yotam Ottolenghi
Categories noodles, soups and stews, appetizer, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- First, prepare the toppings: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika into a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
- Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and shallot. Cook for 10 to 15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds and 1/4 teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until nicely toasted. Transfer to a bowl and set aside.
- Meanwhile, make the broth: Add all the broth ingredients plus 3/4 cup/200 milliliters water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, turn the heat down to low and cook for 25 minutes. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 1 1/4 cups/300 milliliters hot water. Keep warm over low heat until ready to serve.
- Prepare the noodles: Boil them in a pot or saucepan according to package instructions, or for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop the cooking. Return the drained noodles to the pot or saucepan and toss with the lime juice, soy sauce and cilantro (coriander).
- Divide the warm broth across four bowls, then use a fork to twist and gather the noodles and nest them artfully in the bowls. Top with a spoonful of the ginger crumbs and the chile oil, serving the remaining alongside.
GINGERY BEEF BROTH WITH SOBA NOODLES AND BOK CHOY
Make and share this Gingery Beef Broth With Soba Noodles and Bok Choy recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
- In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and light green parts of the green onion and bring to a boil over med-high heat.
- Decrease the heat to low and simmer for 20 minutes.
- Strain the liquid discarding the solids, and return the broth to the pot.
- Season with salt and keep warm over low heat.
- In a frying pan over med-high heat, warm the oil.
- Add the bok choy and mushrooms and sauté, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes; set aside.
- Return the broth to a boil and add the soba noodles.
- Cook, stirring occasionally, for 4 minutes.
- Add the bok choy, mushrooms and soy sauce and stir to combine.
- Serve, garnished with the dark green onions slices.
- Pass the hot sauce at the table.
Nutrition Facts : Calories 114.9, Fat 2.7, SaturatedFat 0.3, Sodium 552.2, Carbohydrate 19.4, Fiber 0.4, Sugar 0.6, Protein 5.2
SPICY GINGER PORK NOODLES WITH BOK CHOY
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
- Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
- Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams
GINGER BEEF WITH BOK CHOY
Make and share this Ginger Beef With Bok Choy recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 41m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Freeze steak 30 minutes; trim any fat.
- Slice steak diagonally across grain into ¼ inch strips.
- Combine garlic and next 4 ingredients in a bowl; add steak, tossing to coat.
- Cover and marinate in refrigerator 20 minutes.
- Add 1 tablespoon oil to a large skillet; place over high heat until hot.
- Add half the steak mixture; stir-fry 3-4 minutes or until browned.
- Remove from skillet; repeat procedure with remaining oil and steak mixture.
- Combine steak mixture and bok choy in skillet; stir-fry 2-3 minutes.
- Add salt and pepper; toss gently.
- Serve with rice.
Nutrition Facts : Calories 311.4, Fat 18.7, SaturatedFat 6, Cholesterol 58.1, Sodium 519.6, Carbohydrate 3.1, Fiber 0.9, Sugar 1, Protein 31.8
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