Gingered Shrimp with Asian Noodles*

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Gingery Shrimp over Lomein Noodles

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  • Yield: 2 servings 1x
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Ingredients

Instructions

DIRECTIONS

  1. Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat.
  2. Mix vinegar, cilantro, ginger, jalapeños and honey in small bowl and set aside.
  3. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; sauté until aromatic, about 3 minutes.
  4. Season shrimp with salt and pepper. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes.
  5. Dissolve kuzu in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.
  6. Mound noodles on platter. Arrange shrimp over noodles and serve.

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Soy-Citrus Scallops with Soba Noodles *

Scallops with Soba Noodles recipe

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Soy-Citrus Scallops with Soba Noodles *

Scallops with Soba Noodles recipe
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Ingredients

Ingredients:

Instructions

Directions:

  1. Combine soy sauce, orange juice, honey, ginger, garlic, and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
  2. Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender.
  3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops and peas to pan; sauté 1 minute on each side or until almost done. Remove from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with scallops and peas, and drizzle with 1 tablespoon sauce.

*adapted from www.myrecipes.com

Ingredients:

 

Directions:

Combine soy sauce, orange juice, honey, ginger, garlic, and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender.

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops and peas to pan; sauté 1 minute on each side or until almost done. Remove from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with scallops and peas, and drizzle with 1 tablespoon sauce.

*adapted from www.myrecipes.com

Dairy Free Miso Pesto

Garlic Noodles with Miso Butter

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Dairy Free Miso Pesto

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This delicious Dairy-Free Miso Pesto is seasoned with our best selling Miso Master Organic Mellow White Miso. Serve over noodles or vegetables, as a pizza topping, or stir into soup.

  • Author: Great Eastern Sun
  • Yield: 1 cup 1x
  • Category: Pasta
  • Cuisine: Italian
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Ingredients

Instructions

1. Combine the first 5 ingredients in a blender or food processor.

Very slowly trickle olive oil through top of the machine with motor running, until desired consistency is formed.

2. Prepare Organic Planet Organic Whole Wheat Lomein according to directions on package. Serve  topped with Miso Pesto.

Notes

You may also serve miso pesto with vegetables, as a pizza topping, or stir into soup for a flavorful treat!

 

Udon Noodles and Tuna with Wasabi Vinaigrette

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Udon Noodles and Tuna with Wasabi Vinaigrette

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Enjoy this Udon Noodles and Tuna with Wasabi Vinaigrette recipe with our Organic Planet Traditional Whole Wheat Udon and our Miso Master Organic Miso Tamari.

  • Author: Great Eastern Sun
  • Yield: 3 Servings 1x
  • Category: Pasta
  • Cuisine: Asian
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Ingredients

Instructions

  1. Cook noodles according to package directions. Cool, drain, and set aside.
  2. In a small bowl, prepare wasabi according to package directions. Whisk the wasabi paste with the vinegar, garlic, and ginger. Slowly add the oil and continue whisking. Pour in the tamari and whisk again. Set aside.
  3. Combine the spinach, red onion, tuna, and parsley in a large bowl, and fold in the cooked noodles. Pour the dressing over all, toss lightly and serve.
  4. Garnish with black olives and red onion rings.
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