One-Pot Ginger Asian Noodles
Simple cooking, Big Flavor
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, just cook them per packet instructions and then continue with the recipe.
3. I love to add some thawed seasoned shrimp right with the noodles and cook them for the remaining time. You can also add some cooked chopped chicken or beef.
Ginger Asian Noodles
Serves 2 large portions or 4 small portions
Sesame oil – 3 TBSP
Cremini mushrooms, rinsed and halved – 1 to 2 cups
Yellow or white onion, sliced - 1 cup
Fine sea salt – ¼ Tsp
Beef stock – 2 cups
Grated ginger – 1 TBSP (½ TBSP for a milder flavor)
Ground garlic – ¼ Tsp
Oyster sauce – 1 TBSP
Chili sauce - 2 Tsp
Somen noodles – 90 grams (1 pre-tied bunch)
Chopped fresh basil or flat leaf parsley and sesame seeds to serve
In a large skillet heat the sesame oil in medium heat just until warm to hot. Add the mushrooms and onions and sprinkle with the ¼ teaspoon of salt. Sauté for 3 minutes, until the mushrooms and onions have turned translucent and soft.
Pour the two cups of stock. Add the ginger, garlic, oyster sauce and chili sauce. Bring to a gentle boil and cook for three minutes. Add the noodles and cook for three minutes, until noodles are tender. Retire from heat and serve in large soup bowl. Add some chopped basil or parsley and sesame seeds if desired.