NOODLES****Ginger Scallion Noodles

By

28/02/15-Yummy. I had as a lunch with fresh udon noodles and a little leftover salmon teriyaki/roasted baby bok choy.

The sauce can be used in other ways as well ... atop veggies, fish or chicken as a salsa-type thing.

View complete recipe

  • 3

Ingredients

  • 1 pkg of PC Udon noodles per serving (nutrition calculated separately)
  • 4 scallions, chopped
  • 1/2 tablespoon finely minced ginger root
  • 1/2 teaspoon finely minced garlic
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon homemade Asian Chili Oil
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon brown sugar
  • 1 tablespoon Sesame seeds for garnish

Preparation

Step 1

Cook the noodles according to package directions (add salt to the water if cooking dry noodles). Rinse, drain, and set aside.

Combine all sauce ingredients in a small bowl and let sit for at least 15 minutes. The sauce can be refrigerated for up to 2 weeks minimum.

Pour the sauce over the noodles in a large bowl and toss to coat. Serve sprinkled with some sesame seeds. Serve hot, cold or at room temperature.

Nutrition Facts
SAUCE ONLY - 3 Servings
Calories 86.8
Total Fat 7.7 g
Saturated Fat 1.1 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0.0 mg
Sodium 291.3 mg
Potassium 77.4 mg
Total Carbohydrate 3.8 g
Dietary Fiber 0.9 g
Sugars 1.2 g
Protein 1.5 g

Nutrition Facts
WITH PC UDON NOODLES - 3 Servings

Calories 366.8
Total Fat 8.7 g
Saturated Fat 1.4 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0.0 mg
Sodium 701.3 mg
Potassium 77.4 mg
Total Carbohydrate 63.8 g
Dietary Fiber 3.9 g
Sugars 1.2 g
Protein 10.5 g

View complete recipe