Ginger Orange Broccoli And Noodles Recipes

Steps:

• 1. Cook the soba noodles according to the package directions. Drain, rinse with cold water, and set aside.
• 2. Heat the oil in a small pot over medium heat. Add the garlic and ginger and cook for 1 minute.
• 3. Add the broccoli florets, salt and coconut milk, bring to a boil, reduce to medium and cook for 5 minutes.
• 4. Add the noodles to the coconut milk mixture and toss to thoroughly coat.
• 5. Sprinkle with the lime juice and cilantro and serve.

Steps:

• Trim broccoli and cut into the florets.
• Heat oil in a wok. Stir fry broccoli and ginger for 2 minutes.
• Add orange zest and juice, Tabasco and bring to the boil; cover and simmer for 5 minutes or until liquid has evaporated.
• Toss chives through and serve immediately.

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.

Steps:

• Saute the broccoli over medium heat in sesame oil for 8 minutes.
• While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves.
• Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.
• Serve at once.

Steps:

• In a large saucepan, bring 1 inches of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
• Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.