Best Ginger Shiitake Noodles Recipes

UDON NOODLES WITH SHIITAKE MUSHROOMS IN GINGER BROTH

Steps:

• Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
• Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
• Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.

MUSTARD GREENS AND UDON NOODLES WITH SHIITAKE-GINGER SAUCE

Steps:

• Bring 5 quarts water to boil in a big pot.
• Bring broth, vinegar, mirin, mushrooms, ginger, chili sauce, soy sauce, and sesame oil to a boil in a medium saucepan over high heat.
• Simmer briskly until liquid thickens and reduces by half, 8-10 minutes.
• Off heat, remove ginger using a slotted spoon.
• Season broth with salt and pepper to taste and cover to keep warm.
• Meanwhile, add 1 tablespoon salt and greens to boiling water; cook until greens are almost tender, 2-4 minutes.
• Add in noodles, stir to separate, and cook until both greens and noodles are tender, about 2 minutes longer.
• Reserving ¼ cup noodle cooking water, drain noodles and greens, and return to pot.
• Add sauce and reserved cooking water to pot; cook over med-low heat, stirring to meld flavors, about 1 minute.
• Adjust seasonings with salt and pepper; serve immediately.
• **If you cannot find fresh udon noodles, then use dry; add them to the pot of boiling water in step 6 first; cook for about 3minutes, then add the greens and continue cooking until both the noodles and greens are tender, another 2-3 minutes.

UDON NOODLES WITH SHIITAKE MUSHROOMS IN GINGER BROTH

Steps:

• Bring a large pot of water to a boil. Add the noodles, and cook until al dente, according to package instructions, about 8 minutes. Drain in a colander, toss with the sesame oil, and return to the pot. Keep warm.
• Meanwhile, in a medium sauté pan, heat the vegetable oil over medium heat. Add the ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
• Stir the chicken stock, vinegar, and soy sauce into the pan, and bring to a simmer. Cook until the mushrooms are very tender, about 5 minutes. Add the spinach and scallions, and stir to combine.
• To serve, divide the noodles among 4 shallow bowls; ladle the soup over the noodles.

GINGER SHIITAKE NOODLES

Steps:

• 1. Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking. 2. Heat a wok over a high heat, then add the groundnut oil. Once it's smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil. For a meaty version, scatter with shredded chicken or tuna flakes or scrambled eggs. 225 kcalories, protein 7g, carbohydrate 35g, fat 8 g, saturated fat 1g, fibre 2g, sugar 2g, salt 1.36g