Ginger Scallion Noodles Reinvented
The Holidays are behind us. It is time to come back to real life, to old or new routines, to rush hours and late dinners. Therefore, all delicious and quick recipes are more than welcome.
The following recipe was based on a recipe by chef David Chang - Ginger Scallion Noodles -, which my husband and I twisted a bit to become more nutritious. The original recipe is simply boiled noodles with a ginger and scallion sauce (delicious!). But after a hard-working day, a bowl of noodles feels less filling than desirable (although it is hard to silence the consciousness voices inside my head screaming about those who have nothing to eat while I was writing that last sentence).
So, in fact, this recipe is two in one, since you can choose to cook the original version or to try our reinvention.
For this recipe you are going to need chinese wheat noodles (you can find them in most supermarkets or in oriental grocery shops. 1 package serve 2 people, usually.), scallions, fresh ginger, shiitake mushrooms, shrimp, canola oil, light soy sauce, sherry vinegar, and salt.
If using dry shiitake, start by soaking half cup of them in tepid water for half an hour or until they are completely rehydrated.
Bring water to a boil and add salt to taste. While the water is warming up, whisk together in a bowl 2.5 cups of scallions, thinly sliced, 1/2 cup of finely minced peeled fresh ginger, 1/4 of canola oil (or other neutral oil), 1.5 teaspoons of light soy sauce, 3/4 teaspoon of sherry vinegar, and salt to taste (this will make about 3 cups of sauce. 2 servings will need 1/2 cup to 1 cup, depending on personal taste. Adapt accordingly). Let it sit for about 15 minutes.
The water is now boiling. Add the noodles and cook according to the package instructions (usually, separate them in the water with a fork and let them cook for about 3 minutes, stirring frequently). When the noodles are cooked, drain them.
If making the original recipe, pour in the sauce, stir and serve at once.
For the reinvented recipe, put 1/2 tablespoon of canola oil in a wok and quickly saute half a cup of sliced shiitake mushrooms and 1 cup of shrimp (you can use fresh or frozen, small or big. Your choice). If using frozen, put them in boiling water for 30 seconds, before put them in the wok). You can add a little bit of salt and pepper if you want. But be aware: the soy sauce contains a fair amount of sodium already.
Add the noodles and stir rapidly to warm them up. Turn off the heat, add the sauce and mix it thoroughly. Serve at once.
This is one of our favorite recipes already, either in the original or in our own version (the fact that we love oriental cuisine might play a role here). The starchiness of the noodles goes wonderfully with the acidity and freshness of the sauce. The addition of the shiitake brings a meaty feeling to the dish and the shrimp makes sense with everything else. A delicious, nutritious meal that you can assemble in 15 minutes. Can you say "No, thanks!" to that?
Happy cooking and Bon Appetit!
The following recipe was based on a recipe by chef David Chang - Ginger Scallion Noodles -, which my husband and I twisted a bit to become more nutritious. The original recipe is simply boiled noodles with a ginger and scallion sauce (delicious!). But after a hard-working day, a bowl of noodles feels less filling than desirable (although it is hard to silence the consciousness voices inside my head screaming about those who have nothing to eat while I was writing that last sentence).
So, in fact, this recipe is two in one, since you can choose to cook the original version or to try our reinvention.
For this recipe you are going to need chinese wheat noodles (you can find them in most supermarkets or in oriental grocery shops. 1 package serve 2 people, usually.), scallions, fresh ginger, shiitake mushrooms, shrimp, canola oil, light soy sauce, sherry vinegar, and salt.
If using dry shiitake, start by soaking half cup of them in tepid water for half an hour or until they are completely rehydrated.
Bring water to a boil and add salt to taste. While the water is warming up, whisk together in a bowl 2.5 cups of scallions, thinly sliced, 1/2 cup of finely minced peeled fresh ginger, 1/4 of canola oil (or other neutral oil), 1.5 teaspoons of light soy sauce, 3/4 teaspoon of sherry vinegar, and salt to taste (this will make about 3 cups of sauce. 2 servings will need 1/2 cup to 1 cup, depending on personal taste. Adapt accordingly). Let it sit for about 15 minutes.
The water is now boiling. Add the noodles and cook according to the package instructions (usually, separate them in the water with a fork and let them cook for about 3 minutes, stirring frequently). When the noodles are cooked, drain them.
If making the original recipe, pour in the sauce, stir and serve at once.
For the reinvented recipe, put 1/2 tablespoon of canola oil in a wok and quickly saute half a cup of sliced shiitake mushrooms and 1 cup of shrimp (you can use fresh or frozen, small or big. Your choice). If using frozen, put them in boiling water for 30 seconds, before put them in the wok). You can add a little bit of salt and pepper if you want. But be aware: the soy sauce contains a fair amount of sodium already.
Add the noodles and stir rapidly to warm them up. Turn off the heat, add the sauce and mix it thoroughly. Serve at once.
This is one of our favorite recipes already, either in the original or in our own version (the fact that we love oriental cuisine might play a role here). The starchiness of the noodles goes wonderfully with the acidity and freshness of the sauce. The addition of the shiitake brings a meaty feeling to the dish and the shrimp makes sense with everything else. A delicious, nutritious meal that you can assemble in 15 minutes. Can you say "No, thanks!" to that?
Happy cooking and Bon Appetit!
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