Yield 4 servings Number Of Ingredients 12 Steps:
Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes. Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed. Meanwhile, cook noodles according to package directions; drain. Toss noodles in a large bowl with as much or little sauce as you’d like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.
Time 26m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Put noodles in 8 cups of rapidly boiling water, cook for 3 minutes, stir occasioally. Drain and rinse noodles under cold water for 1 minute until they are cold. Drain well and let them dry. Mix Oyster sauce, lite soy, dark soy and sesame oil. Heat wok to medium heat, add olive oil. When oil is hot stir fry green onions and ginger for a few seconds until soft. Add noodles and stir fry for 5 minutes over medium heat. Pour in premixed sauces, stir fry until well mixed. Serve hot or cold.
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.
Yield Serves 4 Number Of Ingredients 14 Steps:
Cut carrots, zucchini and green onions into matchstick-size strips. Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl. Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes. Add sautéed vegetables and remaining onions. Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.
