This easy to make 30 Minute Ginger Soy Noodles might just be the weeknight dinner saviour we were looking for. Made using store-bought Asian pantry staples + tahini (sesame seed paste). The inspiration to create this dish from the ginger and soy sauce accompaniment we usually get with dumplings. Umami and ultra yum! I topped this bowl with some mushrooms and bok choi, you could use any meat/veg you have – super forgiving.
Check out my other favourite noodle recipes here. If you do try this recipe, tag me on Instagram. Enjoy!
30 Minute Ginger Soy Noodles
20
minutes10
minutesIngredients
100 gms Flat Rice Noodles (you could also use ramen/egg noodles)
1/4 cup tahini paste
1 tbsp soy sauce
1 tbsp Sriracha/red chilli sauce
1 tsp castor sugar
2 tbsp chilli oil (click here for the recipe https://therecipelab.in/chilli-oil/)
1/4 inch ginger
2 tsp honey
5-6 cloves of garlic – finely chopped
Salt to taste
2 tbsp sesame oil
5-6 mushrooms (sliced)
Spring onions to garnish
Sesame seeds to garnish (white/ black)
Directions
- Boil the noodles, drain and set them aside to be used later.
- In a small bowl, add in all the other ingredients (chilli oil, tahini, salt, castor sugar, honey, soy sauce, Sriracha, grated ginger and finely chopped garlic) along with the sesame oil. Mix well and to the drained noodles.
- Coat the noodles well in the sauce using chopsticks. Add more sesame oil if needed.
- Heat a frying pan with a dash of sesame oil and add in the mushrooms. Sauté for a couple of minutes until they begin to get some colour on them. Remove and set aside.
- Place the noodles in a bowl. Top it with sautéed mushrooms and blanched bok choi (optional).
- Garnish with sesame seeds, finely sliced ginger and spring onion. Enjoy!
