Ginger Asian Noodles
Fake it 'til you make it
One of the things that captivated me about cooking was the idea of creating something marvelous out of simple things and in little time. To tell you the truth, I’m not a super creative person, extremely organized or perfectly disciplined. And lets face it, those usually are necessary qualities to succeed in anything in life. So the idea to find something that would make my procrastinating, somehow lazy persona shine was mind-blowing.
I’m always so excited when I’m grocery shopping. I’m picking my partners in crime, the babes that are going to help me create something wonderful and delicious and make me look good. Here come the spices, oils, vinegars and sauces. I always keep plenty of them in my pantry, hoping they’re ready to mingle when I bring them together on my skillet.
That’s exactly how everything came together with this Ginger Asian Noodles recipe. Very little chance of screwing things up because of its simplicity. Some pantry ingredients waiting to be tossed together to create an extremely flavorful dish. And me feeling very empowered with what I’m able to create, even with the minimum of effort! Yet, in 10 minutes you’ll have a warm and comforting bowl full of ginger heat. It’s rich and creamy. Make it once and you’ll have these Asian Noodles on repeat!
1. NOTES??? It’s a 10-minute 10 ingredients noodles recipe, so no notes today!!
2. Actually there’s one, you may use angel hair or spaghetti if you don't find the somen noodles, jut cook them per packet instructions and then continue with the recipe.
Ginger Asian Noodles
Serves 4 to 6 people
Somen noodles – 8 oz
Fine sea salt – 1 TBSP + ¼ Tsp
Sesame oil – 3 TBSP
Cremini mushrooms, rinsed and halved – 1 to 2 cups
Grated ginger – 1 TBSP (½ TBSP for a milder flavor)
Ground garlic – ¼ Tsp
Low sodium soy sauce -¼ cup
Oyster sauce – 1 ½ TBSP
Raw sugar – 1 Tsp
Fresh basil – 1 bunch
Water – ½ cup + more to cook pasta
Chopped fresh basil and flat leaf parsley to serve
Boil water in a medium pot filled through half. Add the 2 tablespoons of salt and then drop the noodles. Cook for about 1 minutes less of packet instructions (to prevent breakage when tossing with the sauce) but it should be for about 3 minutes. Drain and give it a quick cold rinse. Set aside.
In a large skillet heat the sesame oil in medium heat just until warm to hot. Toss the mushrooms and sprinkle with half of the ¼ teaspoon of salt. Sautee for 2 to 3 minutes, until the mushrooms have turned golden brown but still firm.
Add the ginger and garlic and toss everything for a few seconds. Add the rest of the ingredients and bring to a gentle boil. Cook for 3 to 4 minutes. Toss in the noodles and combine with the sauce. Bring down the heat and cook for and extra minute to let the noodles absorb the sauce. Retire form heat and drizzle a bit of extra soy sauce and extra sesame oil and throw some chopped basil and flat leaf parsley on top.