Noodles with Ginger and CilantroPrep: 10 min Cook: 25 min Servings: 6by Robyn Savoie380 recipes>
Here is a simple noodle dish that goes well with most Asian dishes. It can also be served as a snack for two or three people.
- 1/2 Bunch Fresh Cilantro
- 8 Oz. Pkg. Thin Linguine Noodles
- 3 Tbsp. Peanut Oil, Divided
- 2-Inch Piece Fresh Ginger, Peeled and Minced
- 6 - 8 Whole Scallions, Julienne
- 2 Tbsp. Light Soy Sauce
- Salt and Pepper, To Taste
- Strip the leaves from the cilantro sprigs. Pile them on a cutting board and chop them roughly, using a very sharp knife.
- Cook the noodles al dente in accordance to the package instructions. Rinse under cold water and drain well. Toss them in 1 tablespoon peanut oil.
- Heat wok or large skillet until hot, add the remaining peanut oil and swirl it around. Add the ginger and stir-fry for a few seconds, then add the noodles and scallions. Stir-fry 3 - 4 minutes, until hot.
- Sprinkle with the soy sauce, cilantro and seasoning. Toss well, then serve immediately.
- Cook's Tip: You want to cook the noodles al dente because when you go to saute them they will continue to cook. If overcooked before hand they will become sticky and mushy.
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