Ginger-Poached Noodles Recipe
Poached spinach noodles, tofu, and baby broccoli in ginger broth. Finished with a splash of soy sauce, mint, basil, lime juice and red pepper flakes. Quick, simple, and invigorating.
A glance in my refrigerator revealed a bag bulging with mint, ginger, and basil leftover from the asparagus stir-fry I featured earlier in the week. The herbs were threatening to wilt, convincing me to give them a supporting role in one last meal. I should point out - this noodle recipe and the stir-fry feature many of the same ingredients, but the end result is entirely different. I thought it would be fun to show that with the addition/subtraction of just an ingredient or two - you can go in an entirely new direction. I poached spinach noodles, tofu, and baby broccoli in ginger broth. Finished it with a splash of soy sauce, mint, basil, lime juice and red pepper flakes, and in the end it was a quick, simple, clean, invigorating lunch.
I think I'll throw the last of the herbs, chopped, in a tub of yogurt, along with a bit of salt and fresh garlic. It's great on eggs, in soups, slathered on sandwiches, and on and on. I can't get enough of savory/salted yogurt.
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Ginger-Poached Noodles Recipe
If you don't like picking around the ginger slices, tie them up loosely in a piece of cheesecloth. Also, I know that boiling pasta in a shallow pot of broth breaks rule #1 of pasta making - but it works out just fine in this case. I used dried noodles, but you can certainly use fresh noodles (use enough for 2-3 people).
4 cups vegetable broth
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu, cut into small cubes
1-2 cups (half a bunch) of broccolini, broccoli, or baby broccoli - trimmed
4 ounces dried spinach noodles, soba, or noodles of your choice
1 - 2 tablespoons shoyu or soy sauce
1/4 cup fresh basil, shredded
scant 1/4 cup fresh mint, shredded
a squeeze of lime juice
crushed red pepper flakes (opt)
toasted sesame oil (opt)
Place the broth, ginger and tofu in a large saucepan and bring to a boil. Dial down the heat, and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccolini to the simmering broth. Cook for just a minute, until bright, and remove from pan with fork. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and pour out most of the broth and all of the ginger slices. Return the tofu, broccolini and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.
Serves 2-3.
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Comments
The spinach noodles look delicious!
Gorgeous photos! and we are happy to see you are still in Japan (in spirit at least) There is something so comforting about noodles anyway and using what is on hand is a great reminder too. thanks from Santa Barbara, best, s
I just eat the ginger. It's delicious.
Oooh...so healthy and spring-like! I've been very into noodle soups lately but this is a nice twist on that old stanby.
This dish is so pretty Heidi. I love the color. (It sounds delish too!)
Heidi, this looks like a PERFECT thing to make this evening! The boyfriend is at home from work today suffering from some sort of stomach ailment, and the ginger-infused broth should help his tummy feel better (I may leave a little extra in with the finished product to get a little more oomph)! =) AND it's a perfect way to use some of the basil he's been growing! Thanks for such a beautiful recipe!
Oh this noodle dish looks sooooo delicious!
Love the color. Can't wait to try this.
I love the green theme. It's perfect for my spring mood. And how great that there's only one pot to clean!
I agree savoury yoghurt is a must! :)
I love how for people who love to cook, this is totally a clean, simple quick lunch. If only more of us saw it this ways as opposed to viewing simple meal as the ability to pick up a 'lunch' through a sliding window without needing to wash a dish, let alone have our feet touch the ground.
I love how for people who love to cook, this is totally a clean, simple quick lunch. If only more of us saw it this ways as opposed to viewing simple meal as the ability to pick up a 'lunch' through a sliding window without needing to wash a dish, let alone have our feet touch the ground.
YUM!YUM!YUM!! I think this will fit into my detox because it is full of greens. Thank you 101!! Henry http://henryorangutangle.blogspot.com/
first of all the photos are great. second i just love tofu and the combination with noodles and ginger... yum! thanks
One thing I can say for this recipe it sounds amazingly healthy. Very green excellent for St Patricks when it comes around again :) xxx
Looks great - you can always make the best things from the remnants in the fridge!
Heidi, this recipe alone is a prime example how good your site it is to teach us how to make use of things left in the fridge and to still be so creative!! Your site is definitely NOT just another cooking blog. Thank you for being on the web. XOXOXO
Wonderful green colours! thank you sharing... I'll try soon.
thanks for sharing the recipe, btw!
oh they look delish!
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