Best Sesame Noodle Soup With Ginger And Chilies Recipes

SESAME-GINGER CHICKEN NOODLE SOUP

Sesame-Ginger Chicken Noodle Soup image

This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it's richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.

Provided by Sue Li

Categories soups and stews, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons toasted sesame oil, plus more for serving
2 bone-in, skin-on chicken breasts (about 1 1/2 pounds)
Kosher salt
1 (2-inch) piece fresh ginger, sliced, plus extra julienned ginger, for garnish
1/4 cup rice cooking wine or any type of white wine
12 ounces fresh ramen noodles or 8 ounces dried ramen noodles
2 scallions, thinly sliced
Ground white or black pepper, for serving

Steps:

Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 34 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1665 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY GINGER CHILI NOODLES

Spicy Ginger Chili Noodles image

Inspired by a viral cooking video, this ingenious way to prepare a dish of noodles is perfect for anyone who is short on time but enjoys Asian flavors. It's easy on the pocket and uses mostly pantry ingredients.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup avocado oil
3 scallions, chopped, plus extra for garnish
1 tablespoon garlic paste
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
Pinch kosher salt, plus more for the pasta water
12 ounces linguine
2 tablespoons honey
1 tablespoon low-sodium soy sauce, or more to taste
2 teaspoons sesame oil
Sriracha, for serving

Steps:

Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
Garnish with sliced scallions and sriracha to taste.