Ginger Noodles

Name: Ginger Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 serving(s)
Ingredients: 8 ounces thin spaghetti; 4 green onions, sliced; 1/4 cup rice vinegar; 2 tablespoons low sodium soy sauce; 1 -2 tablespoon freshly grated gingerroot; 3 tablespoons honey; 2 teaspoons sesame oil; 1 teaspoon chili paste; 1 teaspoon toasted sesame seeds

Community Pick

Submitted by *Parsley*

"Important to use fresh ginger. Great with asian veggies."

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photo by LucyS-D

Ready In:: 15mins
Ingredients:: 9
Serves:: 3

ingredients

8 ounces thin spaghetti
4 green onions, sliced
¹⁄₄ cup rice vinegar
2 tablespoons low sodium soy sauce
1 -2 tablespoon freshly grated gingerroot
3 tablespoons honey
2 teaspoons sesame oil
1 teaspoon chili paste
1 teaspoon toasted sesame seeds

directions

Cook spaghetti according to package directions; drain.
In a small bowl, whisk together all remaining ingredients.
Place hot cooked spaghetti in a large bowl, add the sauce mixture and toss to coat.
Serve warm.

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Reviews

I used Soba noodles. Simple and delicious!

rothiii
This was really good and easy to do. I did not serve it right away, but brought it to work for dinner. I found the ginger flavor more pronounced - and that's a good thing. Made for Chinese/Vietnamese New Year Tag in the Asian forum.

LucyS-D
very tasty! I actually followed the recipe pretty closely. The only thing I did differently was use Udon noodles instead. Also, I accidentally added too much ginger, so I will be more careful next time. Def will make it again.

Vicky D
Really good and flavourful. My only change was to use glass noodles, which I prefer in Asian recipes. Served alongside salmon summer rolls and steamed broccoli and everyone was happy. :-)

evelynathens
I enjoyed these! The flavors were light, so these noodles appealed to the whole family and could be paired with any number of things. Will definitely be making these again.

SAHS7930

see 22 more reviews

Tweaks

Excellent noodles! I used black sesame seeds (toasted them lightly) and threw in some finely minced parsley for the visual effect. I used brown rice syrup instead of the honey, so that my vegan customers could enjoy these also. I might have used a heavy hand with the gingerroot, but no one complained. A lovely cold noodle dish, thanks, Parsley!

Chef Edlear
Incredibly simple to make, and delicious as well. I used Thai stir-fry noodles instead of the spaghetti, and also added a chopped red pepper for color. Served this one up at our last family barbecue and it was a hit. Thanks loads!

Mirj2338