Time 25m Yield 6 Number Of Ingredients 11 Steps:
Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside. Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water. Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.
Number Of Ingredients 8 Steps:
Bring a large heavy-based saucepan of salted water to a boil and blanch the noodles for about 2 minutes. Refresh under cold water. Peel and finely chop the ginger and garlic. Cut the chile in half lengthwise, deseed, and finely chop. Shred the spring onions and pick the leaves from the cilantro. Wipe and slice the shiitake mushrooms. Heat the sunflower oil in a large heavy-based wok. When hot, fry the garlic, ginger, chile, and mushrooms until brown, about 3 minutes. Add the noodles and spring onion; stir to combine, about 3 minutes. To serve, arrange the noodles in a serving dish and garnish with cilantro leaves.
Time 15m Yield 3 serving(s) Number Of Ingredients 9 Steps:
Cook spaghetti according to package directions; drain. In a small bowl, whisk together all remaining ingredients. Place hot cooked spaghetti in a large bowl, add the sauce mixture and toss to coat. Serve warm.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well. Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.) Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl. Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste. Garnish with sliced scallions and sriracha to taste.
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin. Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.
Time 18m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cook noodles in boiling water according to package directions. When tender, drain and rinse with cold water. Mix all the remaining ingredients, then pour over the noodles and toss to mix.
Time 30m Number Of Ingredients 14 Steps:
Put the noodles in a bowl and pour over boiling water to cover them. Set aside to soak for 10 mins. Stir together the orange juice and zest, curry paste, fish sauce, sugar and 3 tbsp water to make a sauce. Heat the oil in a large wok and add half the ginger and the garlic. Cook, stirring, for 1 min. Add the pepper and stir-fry for 3 mins more. Toss in the sugar snaps, cook briefly, then pour in the curry sauce. Add the beansprouts and prawns, and continue cooking until the prawns just turn pink. Drain the noodles, then toss these into the pan with the herbs and remaining ginger. Mix until the noodles are well coated in the sauce, then serve.
Time 35m Number Of Ingredients 9 Steps:
Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan. Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min. Tip the omelette onto a board and, when cool enough to handle, slice into strips and set aside. Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and garlic, and cook for a few minutes. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles. Give everything a good mix. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.
