These ginger noodles make an excellent side-dish to go with your favorite Chinese or Thai meal. What I really like about this recipe is the combination of flavors that it offers. The dish gets a good amount of flavor from both ginger and sesame oil. It is also both sweet and spicy—the sweetness comes from the honey and the dish gets a little heat from the hot chili oil. There are a variety of different types of noodles you can use for this recipe—soba noodles, Chow Mein noodles, thin spaghetti, etc. To prepare this dish the noodles are boiled in a pot and then tossed with the sauce mixture and sesame seeds. Enjoy. Adapted from simply reem.
(Makes 4 Servings)
- 1 (9 ounces) packet soba noodles
- 2 tablespoons toasted sesame seeds
- Ginger sauce-
- 1 ½ cups finely chopped green onions
- 2 tablespoons minced fresh ginger
- ¼ cup chopped cilantro
- 3 tablespoons sesame oil
- 2 teaspoons hot chili oil
- 1 tablespoon soy sauce
- 2 tablespoons of rice wine vinegar
- 2 tablespoons honey
- 1 teaspoon ground black pepper
- In a medium bowl combine green onions, ginger, cilantro, sesame oil, hot chili oil, soy sauce, rice wine vinegar, honey, and ground black pepper. Mix well and set aside for at least 10 minutes to allow the flavors to develop.
- Cook soba noodles according to package directions. Drain (if you prefer cold noodles rinse them with cold water). Stir in the sauce and sesame seeds and toss with the noodles until well combined.