GINGER SOY NOODLES
We love these extra saucy Asian-inspired Ginger Soy Noodles with bell peppers, sweet onions, and edamame, and an addicting sweet and spicy ginger and soy sauce. This healthy, vegetarian and gluten-free dinner is easy to make and ready in less than 15 minutes – these are a family favorite every time I make them and great for leftovers!
Sauteed red peppers, sweet onions and edamame make for the tastiest combination ever, and the sauce is savory, with the perfect touch of sweetness, a tiny bit spicy, and a gingery nuance in every bite. So delicious!
My kiddos love Udon noodles - they call them "worms", and they are such a fat and round noddle that they do resemble worms! If you are lucky enough to find fresh Udon noodles, all they need is a few minutes in your saute pan or wok to pick up the flavors of the vegetables and bring them to life - they become wonderfully translucent and golden. Fresh is best, but in a pinch you can also use dry udon or soba noodles and simply boil before using - just make sure to drain them well before adding!
There are times when you are in a hurry to get something on the dinner table fast - and if it tastes delicious and brings smiles to everyone eating it, all the better! Ginger Soy Noodles are perfect in every way! These noodles are seriously easy to put together and a major crowd-pleaser. You can also switch up the veggies so that you have all of your favorites. You can also add a little chicken or pulled pork if you want a heartier meal.
If we are lucky enough to have any leftover, they make a fabulous lunch the next day as well. But be quick about it - I've lost track of how many times I've searched for a hidden container with leftovers and its gone missing! Simply throw them in a pan or the microwave with a little bit of water and reheat over medium heat (or 50% power).
Simple and perfectly wonderful! Hope that you enjoy!
8 ounces udon noodles (fresh)
2 tablespoons sesame or peanut oil
2 red bell peppers (seeded and sliced)
1 medium onion (cut into 1/3-inch slices)
8 ounces fresh or frozen edamame (shelled soybeans)
2 tablespoons sesame seeds
Ginger Soy Sauce:
4 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2 tablespoons mirin (aji-mirin is a Japanese sweet cooking wine)
2 tablespoons rice wine vinegar
2 tablespoons honey or brown sugar
1 teaspoon red pepper flakes or Asian Sriracha Seasoning
1 teaspoon sesame oil
2 cloves garlic (very finely minced or grated with a microplane)
1-1/2 inch piece fresh ginger (peeled & grated with microplane)
HOW I MAKE THIS:
1. PREPARE GINGER SOY SAUCE: In a medium saucepan, whisk together all sauce ingredients. Bring to a simmer and reduce heat to low; whisk constantly until the sauce just starts to thicken. Remove from heat and stir in sesame seeds; set aside.
2. PREPARE STIR-FRY: Heat a large frying pan or wok over medium-high heat. Add oil and when hot, stir-fry the onions for 4 to 5 minutes or until they soften and start to caramelize; add red peppers and continue stir frying until tender (about 2-3 minutes); add edamame and cook for an additional minute or two; remove from pan and cover to keep warm.
3. Add fresh (or prepared & drained) udon noodles to the center of the pan. If you are using fresh udon noodles, they will be “springy” but will become tender as you cook them; if you are using dried noodles that have been cooked and drained, they will already be tender when you place them in your pan. Stir-fry for 2-3 minutes, turning until lightly golden.
4. Drizzle with Ginger Soy Sauce and combine everything together. Add sautéed vegetables back to pan. Continue cooking until the noodles have softened and cooked through, about 2 to 3 additional minutes.
5. Sprinkle with sesame seeds and serve warm. Enjoy!
NOTES: You can substitute dried Udon, Soba or any other Asian noodle – simply cook according to package directions; drain well before using. Please note that some soba noodles contain wheat flour, which takes them out of the gluten-free category.
YIELD: 4 servings
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