GRILLED CHICKEN THIGHS WITH GINGER-SCALLION NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine 2 tablespoons oyster sauce, 1 tablespoon vegetable oil, the five-spice powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
- Oil the grill grates. Grill the chicken until lightly charred and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and let rest.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the noodles and cook as the label directs, adding the carrots and snow peas during the last minute of cooking. Drain the noodles and vegetables and transfer to a large bowl. Wipe out the saucepan and reserve. Snip the noodles into shorter pieces with kitchen shears.
- Finely chop the scallions and ginger in a food processor. Heat the remaining 5 tablespoons vegetable oil in the reserved saucepan over medium-high heat. Add the scallion-ginger mixture and cook, stirring, until softened, about 2 minutes. Remove from the heat and stir in the soy sauce and vinegar. Add to the noodle mixture, season with salt and pepper and toss. Divide among plates; drizzle with the remaining 3 tablespoons oyster sauce.
- Slice the chicken and serve over the noodles.
Nutrition Facts : Calories 640, Fat 32 grams, SaturatedFat 4 grams, Cholesterol 156 milligrams, Sodium 1543 milligrams, Carbohydrate 52 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams
SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE
Pretty simple and straightforward. Can be served as a side or easy main dish. May be eaten cold or hot. Note: I believe this recipe originated in David Chang "Momofuku" cookbook.
Provided by gailanng
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
- To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.
GINGER VEGETABLE CHICKEN NOODLE BOWL
Make and share this Ginger Vegetable Chicken Noodle Bowl recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.
- Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
- Add in the stock and bring soup to a boil.
- Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
- Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.
Nutrition Facts : Calories 565, Fat 13.8, SaturatedFat 2.6, Cholesterol 76.6, Sodium 618.2, Carbohydrate 63.3, Fiber 4.1, Sugar 10.5, Protein 45.2
EASY GINGER-SCALLION RAMEN NOODLES
Discard that season packet and toss those instant noodles in a homemade sauce. I like to top mine with a fried egg and a squirt of Sriracha for a complete meal.
Provided by Soup Loving Nicole
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
- Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
- Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.4 g, Fat 9.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 292.2 mg, Sugar 0.4 g
CARAMELIZED-SCALLION NOODLES
The key here is the scallion dressing for the noodles and the bit of oyster sauce you drizzle on for depth and umami. Feel free to substitute in any meats, fish, tofu or vegetables you like for the toppings; this is just a template for any number of quick, delicious meals.
Provided by Francis Lam
Categories weeknight, noodles
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to boil, and salt it well. Cook the Chinese broccoli until tender, about 4 minutes. Scoop the greens out with a skimmer, and dry well. Keep the water boiling.
- Cook the noodles according to the package directions. As soon as they're drained, return them to the empty pot, off heat, and dress them with 6 tablespoons of the caramelized-scallion sauce, or to taste. Season with salt, if desired.
- Divide the noodles into bowls, and top with the Chinese broccoli, the chicken (or whatever protein you choose) and the eggs. Drizzle oyster sauce on the Chinese broccoli, and season the eggs with a few drops of soy sauce. Top with a few pinches of julienne ginger or pickles, and serve immediately.
GINGER-SCALLION RAMEN NOODLES
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish
Provided by Andy Baraghani
Categories Bon Appétit Dinner Side Noodle Ginger Garlic Green Onion/Scallion Sesame Oil Sesame Soy Sauce Dairy Free Peanut Free Tree Nut Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.
- Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed.
- Meanwhile, cook noodles according to package directions; drain.
- Toss noodles in a large bowl with as much or little sauce as you'd like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.
GINGER-SCALLION RAMEN NOODLES
This quick, easy, and budget-friendly dish will bring some well-deserved respect to humble ramen. Feel free to add shrimp or leftover chicken, if desired. This will serve 6 as a side dish or 4 as a main course. Garnish with additional sliced scallions or chopped peanuts, if desired.
Provided by lutzflcat
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
- Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
- Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 24 g, Cholesterol 0.3 mg, Fat 7 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 653.8 mg, Sugar 3.8 g
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- To prep the broth: Heat a saucepan over medium-low heat and add the coconut oil. Add in the ginger, garlic and scallions and cook for 1 minute. You can add a pinch of salt and pepper here if you feel that your stock is not super salty. Pour the stock in the pot. Bring the mixture to a boil, then reduce it to low heat and cover. Let it simmer for 15 to 20 minutes while you prep the rest of the ingredients
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3.9/5 (75)Estimated Reading Time 6 minsServings 4
- Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.
- Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.
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- Scallions: Chop the bottom root ends of the scallions. You can place these in a bottle with some water to regrow!Slice the scallions into 2-inch long pieces, white parts included! You can halve the white parts if they’re thick stalks.
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