Ginger Noodles

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 199.2
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 709.0 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 6.4 g
  • Protein: 8.6 g

View full nutritional breakdown of Ginger Noodles calories by ingredient
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Introduction

http://www.rachaelrayshow.com/food/recipes
/ginger-noodles/
http://www.rachaelrayshow.com/food/recipes
/ginger-noodles/

Number of Servings: 8

Ingredients

    Ingredients
    1 1/2 pounds of perciatelli or bucatini pasta -- they boil up big!
    Salt
    1 4-inch piece of fresh ginger, peeled and grated
    3 large garlic cloves, chopped
    1 1/2 cups chicken stock
    1/2 cup tamari dark soy sauce (eyeball it)
    6 scallions, thinly sliced (optional)
    1tsp cornstarch (optional)
    1/3 c water (optional)

Directions

Preparation

Fill your largest pot with water and put over high heat and bring to a boil to cook the pasta. Put a lid on it so it comes up to a boil faster. Once at a boil, add some salt and the pasta and cook to al dente.

Once you’ve dropped the pasta in the boiling water, preheat a large skillet over medium heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. Add the ginger and garlic and cook stirring frequently for 2 to 3 minutes. Add the chicken stock and soy sauce and bring up to simmer and let it continue to simmer while it waits for the pasta to finish cooking.

if sauce is too runny, add about 1 tsp cornstarch mixed with water, stir well and add to sauce.

Drain the pasta thoroughly and add to the skillet toss to coat and continue to cook until the pasta has soaked up most of the liquid in the skillet. If you don’t think your skillet is big enough for all the pasta, then transfer the sauce to the pot you cooked the pasta in and combine and cook it in there. Turn the heat off and add the scallions.

Number of Servings: 8

Recipe submitted by SparkPeople user BLACKDOVE5.

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