Soy-Citrus Scallops with Soba Noodles *

Scallops with Soba Noodles recipe

Soy-Citrus Scallops with Soba Noodles *

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

Udon Noodles and Tuna with Wasabi Vinaigrette

 udon-noodles-and-tuna-with-wasabi-vinaigrette

Udon Noodles and Tuna with Wasabi Vinaigrette

Yield 3 Servings

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.

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.

Courses Pasta

Cuisine Asian

Gingered Shrimp with Asian Noodles*

 

gingery-shrimp-over-lomein-noodles

Gingery Shrimp over Lomein Noodles

Yield 2 servings

 

 

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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Asian Coleslaw with Miso-Ginger Dressing

asian-coleslaw

Asian Coleslaw with Miso-Ginger Dressing

Yield 6-8 Servings

Enjoy this tasty Asian Coleslaw seasoned to perfection with a Miso-Ginger dressing made from our Miso Master Organic Sweet White Miso and convenient, ready to use Emperor's Kitchen Chopped Ginger. Yum!

Ingredients

Instructions

  1. In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the oil in a slow and steady stream.
  2. Season the dressing with salt and pepper.
  3. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
  4. Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing.
  5. Serve slightly chilled or at room temperature.

Notes

Note:  Use the extra dressing for tossing with rice noodle salads, serving as a dip, or spooning over fish.

Courses Dressing