Receta Lemon Ginger Noodles
Lemon Ginger Noodles
Lemon Ginger Noodles
Super simple side dishes like these Lemon Ginger noodles are always appreciated in any menu plan. These particular fine egg noodles, which we pick up at our local Asian grocery store, are always on hand in our cupboard. They take only about 3 to four minutes to boil and are often found on our dinner table with many stir fried meals like Kung Pao Chicken, Sesame Beef and Asparagus or Singapore Style Noodles.
Both me and my 15 year old son, Noah, in particular are big noodle fans. Both of us both prefer noodles to rice. When Noah is left to his own devices in the kitchen to make his own lunch, he can often be found throwing together some curry spiced noodles or other spice combinations to suit his own taste.
This is a pretty basic recipe that we change up all the time by adding different vegetables like carrots, broccoli, green beans, snow peas or water chestnuts. If a little spice is what you’d like, a teaspoon or so of Sambal chili paste or a sprinkle of chili flakes is easily added. We basically just use what’s on hand; there are plenty of delicious combinations to use in this simple recipe.
Lemon Ginger Noodles
Lemon Ginger Noodles a versatile base recipe to which that you can add any number of vegetables or even a little spice to create different side dishes for practically anything you are serving.
Ingredients
- 1 ten to twelve ounce package thin egg noodles or rice noodles
- 4 cloves minced garlic
- 3 tbsp butter
- 3 tbsp extra virgin olive oil
- 1/2 tsp black pepper
- pinch salt
- 3 tbsp grated fresh ginger root
- 1 cup diced red bell peppers
- 1/4 cup sliced green onions
- zest of one large lemon, finely grated or minced
- juice of one large lemon
Instructions
Cook the noodles in salted water. Drain but do not rinse.
In a large saute pan over medium heat, add the garlic, olive oil and butter.
Cook for only a minute or so so soften but not brown the garlic.
Add the salt pepper, ginger, lemon juice and zest.
Ad soon as this starts to simmer add the bell peppers (and any other steamed vegetables you may be using)
Toss together for a minute or so to warm the vegetables through.
The noodles should be added at this point, immediately after they are drained while still piping hot, this makes them easier to coat evenly.
Toss together very well and serve immediately with the green onions sprinkled on top.
Notes
This is a pretty basic recipe that we change up all the time by adding, different pre-steamed vegetables like carrots, broccoli, green beans, snow peas or water chestnuts and if a little spice is what you'd like a teaspoon or so of Sambal chili paste or a sprinkle of chili flakes is easily added. We basically just use what's on hand; there are plenty of delicious combinations.
This recipe uses half olive oil and half butter because I like to combine both for the mix of flavors but you can use all butter or all olive oil if you like.
2.5
http://www.rockrecipes.com/lemon-ginger-noodles/