Lemon Ginger Noodles – so fresh tasting and delicious plus they’re easy to make too. A perfect side dish for garlic chicken or grilled fish or pork.
Lemon Ginger Noodles
Super simple side dishes like these Lemon Ginger noodles are always appreciated in any menu plan. These particular fine egg noodles, which we pick up at our local Asian grocery store, are always on hand in our cupboard. They take only about 3 to four minutes to boil and are often found on our dinner table with many stir fried meals like Kung Pao Chicken, Sesame Beef and Asparagus or Singapore Style Noodles.
Both me and my 15 year old son, Noah, in particular are big noodle fans. Both of us both prefer noodles to rice. When Noah is left to his own devices in the kitchen to make his own lunch, he can often be found throwing together some curry spiced noodles or other spice combinations to suit his own taste.
As a side dish, these noodles need not be spicy, depending on what we serving them with. On this particular night it was a cinnamon spice rubbed grilled pork tenderloin with balsamic peaches. With plenty of other flavors going on in the entree, it’s often better to keep the sides simple. That’s exactly what we did here. The ginger provided plenty of flavorful warmth to the noodles though, which worked particularly well with the grilled peaches. Peach and ginger are always terrific together, especially in a delicious dessert like this Peach Gingerbread Upside Down Cake.
This is a pretty basic recipe that we change up all the time by adding different vegetables like carrots, broccoli, green beans, snow peas or water chestnuts. If a little spice is what you’d like, a teaspoon or so of Sambal chili paste or a sprinkle of chili flakes is easily added. We basically just use what’s on hand; there are plenty of delicious combinations to use in this simple recipe.
- 1 ounce ten to twelve package thin egg noodles or rice noodles
- 4 cloves minced garlic
- 3 tbsp butter
- 3 tbsp extra virgin olive oil
- ½ tsp black pepper
- pinch salt
- 3 tbsp grated fresh ginger root
- 1 cup diced red bell peppers
- ¼ cup sliced green onions
- zest of one large lemon finely grated or minced
- juice of one large lemon
Cook the noodles in salted water. Drain but do not rinse.
In a large saute pan over medium heat, add the garlic, olive oil and butter.
Cook for only a minute or so so soften but not brown the garlic.
Add the salt pepper, ginger, lemon juice and zest.
Ad soon as this starts to simmer add the bell peppers (and any other steamed vegetables you may be using)
Toss together for a minute or so to warm the vegetables through.
The noodles should be added at this point, immediately after they are drained while still piping hot, this makes them easier to coat evenly.
Toss together very well and serve immediately with the green onions sprinkled on top.
This is a pretty basic recipe that we change up all the time by adding, different pre-steamed vegetables like carrots, broccoli, green beans, snow peas or water chestnuts and if a little spice is what you'd like a teaspoon or so of Sambal chili paste or a sprinkle of chili flakes is easily added. We basically just use what's on hand; there are plenty of delicious combinations. This recipe uses half olive oil and half butter because I like to combine both for the mix of flavors but you can use all butter or all olive oil if you like.