Easy Ginger Garlic Noodles #vegetarian #vegandinner

Easy Ginger Garlic Noodles #vegetarian #vegandinner

You can tell that I'm unmistakably having a minute with ginger. Furthermore, truly, you'll likely observe one more formula including this fiery root not long from now. In any case, that is alright. I'm absolutely surrendering to my ginger hankering and not feeling awful about it one piece.

What's more, garlic. For some time there, I genuinely never cooked with garlic. I loathed how terrible it made my hands, cutting board, blade, and so forth smell, so I just never utilized it. That all changed when I purchased a $4 garlic press from IKEA a couple of months back. Truly, I've been utilizing garlic relentless. So into the noodles it goes.

Your different fixings? Pasta (gf if fundamental), soy sauce/gluten free tamari, nectar/maple syrup, sesame oil, and broccoli. I generally (dependably) have these fixings in our loft. Particularly the broccoli. Truth be told, I'd wagered that we have no less than two sacks of broccoli in our refrigerator consistently. Be that as it may, these basic flavors are kind of the back up artists to the ginger and garlic's Beyoncé. That bodes well, correct?

Also Try Our Recipe : Indian Fried Cabbage

Easy Ginger Garlic Noodles #vegetarian #vegandinner

You'll Need...

  • 1 lb. pasta (gluten free if desired)
  • 4 Tbsp. olive oil
  • 1 + 1/2 Tbsp. minced fresh ginger
  • 4 big cloves garlic, minced
  • 1 and 1/4 cup pasta water
  • 10 oz. broccoli (about 2 cups), cut into bite-sized pieces
  • salt + pepper
  • 2 Tbsp. soy sauce or gluten free tamari*
  • 1 Tbsp. honey (or maple syrup for vegans)*
  • red pepper flakes (optional)
  • 2+ tsp. sesame oil
  • To garnish: sliced green onion, sesame seeds

Directions

  1. Cook pasta according to package directions.** Reserve 1 and 1/4 cup of pasta water before draining. You'll need it in a sec.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat (it should be large enough to hold your pasta once it's done cooking), Add ginger and garlic, and cook until fragrant, about 2 minutes. Don't let the garlic brown too much.
  3. Add pasta water and broccoli, season with salt and pepper, cover, and cook for 5-10 minutes, or until the broccoli is tender.
  4. In a small bowl, mix soy sauce, honey, and red pepper flakes. Set aside.
  5. When your broccoli is tender, add your noodles and toss with kitchen tongs to combine. Pour your sauce mixture over top and toss. Finish with sesame oil, and toss once again. Taste, and adjust salt and pepper if necessary. I added both.
  6. Serve immediately, or eat straight from the fridge.

Additional Notes
*I really liked having the garlic and ginger shine here, so this pasta isn't too saucy. If you want it saucy, go ahead and increase the soy sauce and honey quantities by 2 or 3.
**If using gluten free pasta, I think it makes all the difference in the world to rinse it under cold water after cooking. I know that's totally frowned upon in the pasta-making world, but trust me. It will stick together way less if you rinse it. 
Heavily adapted from The Queen's Aglio e Olio

For more detail : bit.ly/2vAYMlP

Read More Our Recipe : GARLIC BUTTER MUSHROOM PASTA

Post a Comment

0 Comments