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This asian inspired noodle dish is an absolute go-to favorite of mine. It’s definitely easy enough for a quick weeknight dinner, but also special enough to grace your holiday tables. I make this fresh on Yom Tov, in just a few minutes before the meal starts!
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Asian Garlic and Ginger Pasta
Ingredients
- Garlic Ginger Sauce:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 3 cubes frozen ginger
- 1 Tablespoon sesame oil
- 1/4 cup honey
- Assembly:
- 4 packages ramen noodles, flavor packets discarded
- 1 Tablespoon sesame seeds, plus more for garnish
- 3-4 scallions, sliced, optional, for garnish
Instructions
1. Combine all ingredients for sauce in a deep frying pan high heat. whisk to combine. Cook until reduced and slightly thickened, at least ten minutes.
2. Meanwhile, prepare ramen: bring a large pot of water to a boil. Add ramen noodles, cover tightly and remove from heat.
3. Allow ramen to sit covered for about 4 minutes, until softened.
4. Drain noodles and add to sauce, toss to fully coat in sauce. Add scallions and sesame seeds just before serving.
Variation: instead of ramen, you can use your favorite kind of pasta, cooked according to package directions.
Notes
Plan ahead: Garlic and ginger sauce can be prepared a few days ahead of time. Pasta should be assembled fresh.
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I really hope you enjoy this side dish as much as I do! It’s an absolute favorite of mine! – Miriam
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How many oz of dried pasta should u use?
When a recipe calls for Sesame oil (especially Asian) does that mean toasted sesame oil?
I just prepared this sauce to use on Simchas Torah. I could not get it to thicken at all (simmered much longer than 10). I did use canola oil as I didn’t have sesame oil-but I don’t think that is the issue. Any tips? Thanks again for all your great recipes!
Any suggestions how to add chicken to the recipe? Thanks!