Ginger-Poached Noodles

Ginger-Poached Noodles Recipe


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.

Ginger Poached Noodles

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.

 
 
 
 

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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Your Comments


Pearl
April 19, 2009

oh they look delish!

 

Pearl
April 19, 2009

thanks for sharing the recipe, btw!

 

Wonderful green colours! thank you sharing... I'll try soon.

 

Enjeong
April 20, 2009

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

 

Just Add Maple Syrup
April 20, 2009

Looks great - you can always make the best things from the remnants in the fridge!

 

Rico
April 20, 2009

One thing I can say for this recipe it sounds amazingly healthy. Very green excellent for St Patricks when it comes around again :) xxx

 

Recipe man
April 20, 2009

first of all the photos are great. second i just love tofu and the combination with noodles and ginger... yum!

thanks

 

Henry
April 20, 2009

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/

 

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.

 

Christelle
April 20, 2009

I agree savoury yoghurt is a must! :)

 

Margy
April 20, 2009

I love the green theme. It's perfect for my spring mood. And how great that there's only one pot to clean!

 

Gita
April 20, 2009

Love the color. Can't wait to try this.

 

Nirvana
April 20, 2009

Oh this noodle dish looks sooooo delicious!


 

Victoria
April 20, 2009

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!

 

Kiersten
April 20, 2009

This dish is so pretty Heidi. I love the color. (It sounds delish too!)

 

Laura [What I Like]
April 20, 2009

Oooh...so healthy and spring-like! I've been very into noodle soups lately but this is a nice twist on that old stanby.

 

Lizzzzzzzz
April 20, 2009

I just eat the ginger. It's delicious.

 

s. stockwell
April 20, 2009

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

 

Patty
April 20, 2009

The spinach noodles look delicious!

 

I love the simplicity of this recipe! I think that I would probably add a clove of garlic, just because I like garlic in most everything. ;-)

 

nithya at hungrydesi
April 20, 2009

This sounds and looks great...I love broccolini! Healthy and simple - love it! Btw I read your tofu & soba noodles recipe on steamy kitchen and can't wait to try it out this week.

 

2DogsFarm
April 20, 2009

The asparagus stir-fry was great, but - like you - I have leftover basil & mint (I cheated with storebought minced ginger in a jar).

Salted yogurt was introduced to me by a Turkish friend. And I just happen to have some waiting in the fridge for those leftover herbs : )

 

Maggie
April 20, 2009

Another idea for leftover herbs which I do all the time is make herb vinegars and oils. I have a stock of tarragon vinegar, thyme-apple cider vinegar and just made a new batch of basil oil with some about to wilt basil.

Thanks for sharing this recipe!

 

Karen
April 20, 2009

Oh, this dish screams SPRING! And I love your idea to blend the herbs with yogurt for more tasty options.

 

Beverly B. Reynolds
April 20, 2009

Hi Heidi, I just submitted this to my DD who has a special Celiac diet. I found the most amazing Asian Market today in our tiny town!!! Came home and made us the most healthy lunch. It was wonderful and I bought a lot to give my DD when I see her. The place has everything and it is so clean that you can see your face shining in everything. Awesome. Had to come home and do some Asian cooking. Hubby ate it up like he was starving. LOL. Thanks for a terrific website. Blessings, Bev

 

Madeline
April 20, 2009

I ate far too much this weekend, and this is exactly what I need to set me right: ginger, cruciferous greens, and broth. Thank you!

 

Natalie
April 20, 2009

Lime livens lots!

 

SleepyTeaLeaf
April 20, 2009

Pardon my ignorance, but what Is the #1 rule of pasta making? And, even I'm not able to make many of your dishes, I just adore looking at the pictures and reading your conversational journal-type snippets. It gives me some good ideas too at times.

 

yum! i love simple dishes like this....

 

The Duo Dishes
April 20, 2009

The green is very warm and welcoming. It screams healthy.

 

greta
April 20, 2009

The dish looks great....i must give it a try.
Thanks.

 

Junecutie
April 20, 2009

Great recipe! I subbed leftover roasted chicken cubes for the tofu and Ume Plum vinegar for the shoyu or soy sauce, since I'm allergic to soy. Turned out really good. Even hubby liked it, and he usually doesn't like dishes with "weird" ingredients. (His word, not mine.) I've finally gotten him to the point where he will try one bite before asking me what is in something I've made. Good thing he's so cute!!!

 

Mary
April 20, 2009

For another take on the #1 rule of pasta making from Harold McGee, food chemist and NYT columnist.

HS: This is great Mary, thanks for the link! I somehow missed this. So yeah, the common school of thought encourages cooking pasta in big pots of boiling water - the idea being the starch can disperse and the noodles have plenty of room to move around. That's a great article - lots of great tips (for ex: rinsing any extra flour off whole wheat pasta before boiling)...Thanks again for the link Mary.

 

Veena
April 20, 2009

I'll be making this tonight. I am grateful, Heidi-- you are making my life so much easier and healthier!

 

Andrew
April 20, 2009

How much broth should be reserved?

I have a bunch of soba noodles in the pantry from a recent trip to Ranch 99. Since most recipes recommended cooking soba noodles in a separate pot and then adding them to the soup, would you recommend removing some of the ginger broth (to add back later) after cooking the broccolini?

P.S. Your recipes and photos are awesome, as usual!

 

arthur
April 20, 2009

Why not make a soup out of this and save the broth with all of the vitamins and flovors that have been developed in the cooking?

HS: Sounds great Arthur!

 

fujilove
April 20, 2009

so, most of the broth is poured out?

how much should be saved in the pot to stir in the tofu and broccoli? just enough to keep those ingredients moist?

i'd like to try this tonight, it looks amazing. i love the site. i live in japan and can easily buy your japanese-oriented recipe ingredients. it really makes cooking easier for me, to be able to make asian-inspired dishes. traditional japanese cooking is difficult for me.

everything i've ever tried from this site has turned out to be astonishingly delicious. you inspired me to start, and continue (and learn to love) cooking!

HS: Thanks fujilove, I reserved enough broth to have a pool of broth in the base of each serving bowl. Enough so that each bowl is brothy without being soupy - if that makes sense.

 

Rachael
April 20, 2009

About peeling ginger - here is the link to a great video about the easiest way to peel ginger - with a spoon. I'll never do it any other way. hope this helps.

 

Nancy
April 20, 2009

Heidi, the idea of 'Poaching' the noodles is unique to me, I guess I never thought of flavoring the noodle water, but again you have hit on one of my top 3 favs; Ginger! You are simply too fabulous for words! I will set about trying this on e out soon ...Or I will eat my words! LOL
Hey; here's something I have discovered and love to make for an easy afternoon lunch; DLT's that is Dulse, lettuce & tomato, plus Avocado if you have one handy!By 'frying' the little "bacon shaped" strips of dulse on a cast iron skillet lightly brushed with a good oil over medium heat you have these wonderfully salty, chewy delicious strips to replace the bacon. It only takes a few seconds to 'fry' them and there is no greasy splattering! You just need to press them with a spatula to flatten completely. Yum!
Use a gluten free rye bread panini style and you are set! Enjoy!

 

unconfidentialcook
April 20, 2009

I lovelovelove ginger and don't use it nearly enough. So thanks for this...it looks perfect!

 

Carol Peterman
April 20, 2009

Oh my goodness, I have basil, mint, ginger and tofu in the fridge that need using! Perfect. I even have some left over soba noodles. I guess I know what I'll be having for lunch tomorrow!

 

Jodye
April 20, 2009

Mmm, this looks absolutely delicious, I love ginger!

 

Susria
April 20, 2009

What a nice dish!!!!Ginger-Poached Noodles, It looks so good !!! I'll have a try , Thanks

 

Jordan
April 20, 2009

Those noodles are gorgeous!

 

Kalyani
April 20, 2009

Hi Heidi..i am comparatively new to your website..but believe me i am totally in love with it...the recipes look yum...my only problem is, in India we dont get the same ingredients..so if possible can you please post the same recipes with some indian ingredients. Thanks. Happy cooking! Kalyani.

 

Anonymous
April 21, 2009

really looks delicious thanks

 

uk chefs forum
April 21, 2009

Fabulous recipe and beautiful photos...I will defo be trying this. Thanks!

 

thecatskillkiwi
April 21, 2009

sounds so clean and refreshing with the ginger and mint, might give this a try.

 

rita mamo
April 21, 2009

thanks for your recipes

 

Lauren
April 21, 2009

These sound delicious and refreshing, perfect for a summer luncheon.

 

nicole
April 21, 2009

So green, so yummy. I was just visiting some friends this weekend in Geneva and I think if they saw this or the other green-filled meals I love they would shake their heads in disbelief. On the other hand I realize that the greener my meals, the happier I am. Can't wait to try this green goodness!

 

fujilove
April 21, 2009

these turned out wonderfully. they taste so fresh and healthy. if you use soba, be sure not to overcook the noodles. i highly recommend this dish! so easy to make, and all in one pot.

 

j lurare
April 22, 2009

waoo! for your creativity, you must utilise your left overs in your fridge.

 

Victoria
April 22, 2009

I made this Monday night, Heidi, and have had the leftovers for lunch the past two days...the leftovers are even better than the original bowl...which was ridiculously delish! (Just thought I'd share!)