SIMPLE SESAME SOY ORIENTAL NOODLES RECIPE - FOOD.COM
Make and share this Simple Sesame Soy Oriental Noodles recipe from Food.com.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start cooking the udon noodles according to the package directions.
- In a bowl, whisk together the next 6 ingredients.
- When the noodles are done, drain and transfer to a large bowl; drizzle the sauce over the noodles; toss quickly.
- Sprinkle the sliced scallions over the top.
Nutrition Facts : Calories 293.4, FatContent 8, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 1553, CarbohydrateContent 47.7, FiberContent 2.7, SugarContent 4.7, ProteinContent 7.6
GINGER SOY NOODLES RECIPE | SIDECHEF
We love these extra saucy Asian-inspired Ginger Soy Noodles with bell peppers, sweet onion, edamame, and an addicting sweet and spicy ginger and soy sauce.
Provided by Snowflakes & Coffeecakes
Categories Weeknight Dinners Pescatarian Vegetarian 30 or Less Kid-Friendly Quick Budget-Friendly Dairy-Free Shellfish-Free Meal Plan Full Meal Beginner Egg-Free Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 1200S
Yield 4
Number Of Ingredients 15
Steps:
- In a medium saucepan, whisk together Hoisin Sauce (4 tablespoon), Low-Sodium Soy Sauce (2 tablespoon), Mirin (2 tablespoon), Rice Vinegar (2 tablespoon), Honey (2 tablespoon), Crushed Red Pepper Flakes (1 teaspoon), Sesame Oil (1 teaspoon), Garlic (2 clove) and Fresh Ginger (1 1/2 inch).
- Bring to a simmer and reduce heat to low; whisk constantly until the sauce just starts to thicken. Remove from heat and stir in Sesame Seeds (1 tablespoon); set aside.
- Heat a large frying pan or wok over medium-high heat. Add Sesame Oil (2 tablespoon) and when hot, stir-fry the Onion (1) for 4 to 5 minutes or until they soften and start to caramelize.
- Add Red Bell Pepper (2) and continue stir frying until tender (about 2-3 minutes); add Edamame (8 ounce) and cook for an additional minute or two; remove from pan and cover to keep warm.
- Add Udon Noodles (8 ounce) to the center of the pan. If you are using fresh udon noodles, they will be “springy” but will become tender as you cook them; if you are using dried noodles that have been cooked and drained, they will already be tender when you place them in your pan. Stir-fry for 2-3 minutes, turning until lightly golden.
- Drizzle with Ginger Soy Sauce and combine everything together. Add sautéed vegetables back to pan. Continue cooking until the noodles have softened and cooked through, about 2 to 3 additional minutes.
- Sprinkle with Sesame Seeds (1 tablespoon) and serve warm. Enjoy!
Nutrition Facts : Calories 110 calories, ProteinContent 3.9 g, FatContent 3.6 g, CarbohydrateContent 16.4 g, FiberContent 1.8 g, SugarContent 5.7 g, SodiumContent 221.3 mg, SaturatedFatContent 0.4 g, TransFatContent 0 g, CholesterolContent 0.1 mg, UnsaturatedFatContent 0.6 g
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SOY SAUCE NOODLES | LOVE AND OLIVE OIL
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Total Time 30 minutes
- In a small bowl, whisk together soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and sriracha. Set aside.Bring a large pot of water to a boil. Add noodles and cook for 2 to 3 minutes or until tender. Drain and rinse under cool water.In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add noodles and cook for 2-3 minutes, without stirring, until bottoms are slightly browned. Flip over as best you can and let cook for another 2 minutes. (Even though the noodles will not get entirely crispy, this step helps dry them out so they do not stick and absorb all the flavorful sauce.) Slide noodles onto a plate and set aside temporarily.Return skillet to medium-high heat with remaining 1 tablespoon oil. Add garlic along with white and light green parts of green onion and quickly sautée until fragrant, about 30 seconds. Return noodles to skillet along with soy sauce mixture. Toss well with a pair of tongs or chopsticks, breaking up clumps of noodles as you go, until noodles are entirely coated, about 2 to 3 minutes. Add dark green parts of green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until just softened.Remove from heat and divide among bowls; serve immediately.
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