Ginger noodles
Ginger noodles
Yields: 4 servings
If you like ginger, this dish is for you. Ginger is one of my favourite spices. It is delicious and has many health benefits. This recipe is inspired by my vegetable gyoza recipe. I love the flavours in the filling, so I thought I would use it as a base for a noodle dish.
Ingredients
1 cup carrots – finely sliced
1 cup mushroom (brown)– finely sliced
1 cup celery– finely sliced
1 ½ cups cabbage – finely sliced
¼ cup green onion – sliced (use the white portion and save the green for the garnish)
½ cup peas or edamame noodles
2 tablespoons ginger – peeled and finely minced or grated
1 tablespoon garlic - finely minced, grated or crushed
2 tablespoons sesame oil
½ cup tamari
½ cup water
¼ teaspoon pepper
Pinch of red pepper flakes
8 rounds – eggless noodle
½ cup bean sprouts
Garnish
1 tablespoon sesame seeds
Leftover green portion of green onions
Steps
In a large sauté pan, combine all the vegetables except the peas. Add the ginger, garlic, tamari, pepper lakes and sesame oil. Sauté the mixture until all the vegetables are softened – as the vegetables cook down use the water to make sure there is enough moisture.
While it is sauteing, bring a pot of well salted water to a boil. Add the noodles, cook until al dente.
Add the peas or edamame beans to the sauté pan, then toss in the cooked noodles. Stir until they are well coated. A little bit of starchy noodle water can be used to make sure there is enough sauce. Remove the pan from the heat. Toss in the bean sprouts. Garnish with reserved portion of the green onions and sesame seeds.
