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Asian Ginger Noodles

August 1st, 2014 | Posted by Angela Roberts in Eating Real Food | Recipes | Side Dishes | Vegan | Vegetarian

This ginger noodle dish is my new favorite thing to eat.   If you love gingery noodley yumminess then this recipe is for you!  These noodles, with their unique Asian flavors, pair well with so many different meals.  They also are awesome enough to be the main dish for a vegetarian/vegan main course, I often serve them with a side of snow peas.  However you decide to serve up these ginger noodles they will be delicious and leave you wanting more!

I make a batch of ginger noodles then the kids and I feast on it all week…or for a few days until the dish is empty and I am left craving more.  These noodles are served cold so it is a perfect dish to make ahead of time or to bring to a get together with friends or family.  So, are you ready for the recipe?  I will share it right after I finish my bowl of noodles…..

You can print this recipe at the bottom of the post.

What you need:

  • 1/2 pound spaghetti noodles (I typically use whole-grain or gluten-free noodles)
  • 2 carrots, grated or julienned
  • 2 garlic cloves, finely chopped/diced
  • 4 whole scallions, sliced thin
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce or Bragg’s Liquid Aminos
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons on peanut oil (olive oil is fine as well)
  • 1 1/2 inch piece of fresh ginger, peeled and grated or diced
  • 1/4 teaspoon crushed red pepper flakes (or more or less- I usually garnish mine with the flakes because of my kids)

What you do:

  •  Cook noodles according to package directions.  Drain the noodles well, rinse them under cool water, and set aside in a large bowl.

Vegetarian Ginger Noodles

  • Add carrots (my carrots were diced in this photos but I have decided that I enjoy julienned the best)  and scallions to the bowl with the noodles.
  • In a small bowl, combine the garlic, rice vinegar, soy sauce or liquid aminos, sesame oil, peanut or olive oil, ginger, and red pepper flakes.

Vegetarian Ginger Noodles

  • Mix well then pour over the noodles and veggies then toss to combine.

Vegetarian Ginger Noodles

  • You can serve this garnished with sesame seeds for a nice, yummy touch as well!

Vegetarian Ginger Noodles

Enjoy!

Asian Ginger Noodles
Author: 
Recipe type: Vegetarian vegan Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This is a delicious vegan Asian inspired noodle dish. These Asian Ginger Noodles are wonderful as a main dish and great served on the side.
Ingredients
  • ½ pound spaghetti noodles (I typically use whole-grain or gluten-free noodles)
  • 2 carrots, grated or julienned
  • 2 garlic cloves, finely chopped/diced
  • 4 whole scallions, sliced thin
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce or Bragg’s Liquid Aminos
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons on peanut oil (olive oil is fine as well)
  • 1½ inch piece of fresh ginger, peeled and grated or diced
  • ¼ teaspoon crushed red pepper flakes (or more or less- I usually garnish mine with the flakes because of my kids)
Instructions
  1. Cook noodles according to package directions.
  2. Drain the noodles well, rinse them under cool water, and set aside in a large bowl.
  3. Add prepared carrots and scallions to the bowl with the noodles.
  4. In a small bowl, combine the garlic, rice vinegar, soy sauce or liquid aminos, sesame oil, peanut or olive oil, ginger, and red pepper flakes.
  5. Mix well then pour over the noodles and veggies then toss to combine.
  6. You can serve this garnished with sesame seeds for a nice, yummy touch as well!

 

real food wednesday

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